Save to your scrapbook

    Red pepper and coconut stir-fried rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Red pepper and coconut stir-fried rice

    • Low Fat
    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 4


    200g brown basmati & wild rice
    Sunflower oil spray
    2 red peppers, deseeded and sliced
    3cm piece root ginger, chopped
    280g fine green beans, halved
    60g Waitrose coconut chunks, roughly chopped
    260g pack essential Waitrose spinach
    2 tsp Lingham’s ginger, garlic & chilli sauce


    1. Cook the rice in a large pan of boiling water for 20-25 minutes. 

    2. Meanwhile, spray a large frying pan with oil and gently cook the red peppers and ginger for 8 minutes until the peppers are tender.

    3. Add the beans to the rice and cook for a further 4 minutes until both are tender, then drain well.

    4. Stir the coconut into the peppers and cook for 2 minutes, then stir in the rice and beans, spinach and sauce and cook for a further couple of minutes until the spinach is just wilting.

    Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars