Jamie Oliver recipes

  1. Cook 250g long grain white rice, drain and cool. Spreading it across a plate will cool it faster
  2. Crush 4 teaspoons unsalted peanuts in a pestle and mortar. Deseed and finely slice 1 red pepper
  3. Peel and finely chop 1 garlic clove and 4cm of ginger (ginger can be grated)
  4. Trim and/or peel 2 carrots, 1 quarter red onion, 1 quarter cabbage and half broccoli head
  5. Coarsely grate this veg, leaving some small broccoli florets whole
  6. Remove any skin from 200g cooked chicken thighs and slice it thinly, then shred the chicken meat
  7. Put a large non-stick frying pan or wok on a high heat with ½ a tablespoon of oil
  8. Stir-fry no more than 2 portions at a time, so there’s enough room to move things around the pan
  9. Sprinkle in half the garlic, ginger, chicken and skin, and stir-fry until it’s all really crispy
  10. Stir in half of the prepped veg, 75g mangetout and 80g raw, peeled prawns
  11. Toss well for a couple of minutes, until the prawns are pink and cooked through
  12. Add half the cooled rice and 1 tablespoon hoisin sauce
  13. Stir-fry for a few minutes, until the rice is hot through, then season to perfection
  14. Serve on 2 plates, sprinkle over half the nuts and 2 lucky people can tuck in right away
  15. Cook the remaining portions as before

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Jamie's 'home school dinner' stir fry

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