Spring onion and peanut fried rice recipe
The ideal accompaniment to an Asian feast - this easy fried rice dish is made with spring onion, ginger and soya beans, with a scattering of chopped peanuts for extra crunch.
See method- Serves 6
- 30 mins to cook
- 302 calories / serving
Ingredients
- 350g (12oz) jasmine or basmati rice
- 1 tbsp groundnut oil
- 1 tsp grated ginger
- 4 spring onions, trimmed and sliced
- 150g (5oz) frozen soya beans, defrosted
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp roasted peanuts, chopped
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 302.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 51.1gProtein 9.6gFibre 2.5g
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- Put the rice in a medium pan and cover with 900ml (1 1/2pt) water. Season with a pinch of salt and bring to the boil. Cover, reduce the heat and cook gently for 10 minutes. Turn of the heat and leave for 5 minutes, before fluffing up the grains with a fork. (If time permits, spread the rice out on a plate to cool, then cover and chill for at least 4 hours or overnight, before continuing with step 2.)
- Heat a wok or large frying pan over a high heat and add the oil. Add the ginger and the white parts of the spring onions and stir-fry for 2-3 minutes, until softened. Add the soya beansand cooked rice and continue stir-frying for a further minute.
- Remove from the heat and stir in the green parts of the spring onions, the soy sauce and the sesame oil. Transfer to a serving bowl and scatter over the peanuts.
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