Chicken gyoza with green rice

Name: Chicken gyoza with green rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp reduced salt soy sauce, plus an extra 1⁄2 tsp to serve; 1 lime, juice; 1 tsp maple syrup; 120 g frozen edamame beans; 240 g pack frozen itsu Chicken Gyoza; 1 tbsp Vegetable oil; 2 salad onions, finely sliced (greens and whites separated); 1 tsp finely grated ginger; ½ pointed spring cabbage (about 250g), shredded; 250 g pack microwaveable wholegrain rice; 1 tsp Japanese rice vinegar; Few drops chiu chow chilli oil (optional)

A healthy, flavour-packed dinner for two, with quick-to-cook frozen gyoza and stir-fried rice full of green veg.

5 out of 5 stars(2) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

1 tbsp reduced salt soy sauce, plus an extra 1⁄2 tsp to serve
1 lime, juice
1 tsp maple syrup
120g frozen edamame beans
240g pack frozen itsu Chicken Gyoza
1 tbsp Vegetable oil
2 salad onions, finely sliced (greens and whites separated)
1 tsp finely grated ginger
½ pointed spring cabbage (about 250g), shredded
250g pack microwaveable wholegrain rice
1 tsp Japanese rice vinegar
Few drops chiu chow chilli oil (optional)

Method

In a small bowl, mix 1 tbsp soy sauce, the lime juice and maple syrup with 2 tsp water; set aside. Bring a saucepan of water to the boil, add the edamame beans and boil for 5 minutes, then drain and set aside.
Meanwhile, put 2cm water in a large saucepan and set over a medium heat with the water simmering. Sit a heatproof sieve in the pan. Put the gyoza in the sieve, cover with a lid (don’t worry if it’s not watertight) and steam for 8 minutes.
Heat the oil in a large frying pan or wok over a high heat. Once smoking hot, add the onion whites, ginger and cabbage and stir-fry for 2 minutes until wilted. Tip in the drained edamame, rice and soy sauce mixture. Stir-fry for 2 minutes until everything is piping hot.
Stir the onion greens through the rice and divide between plates. Top with the steamed gyoza. Mix the remaining 1⁄2 tsp soy sauce, the vinegar and chilli oil, if using, and drizzle over the gyoza to serve.