Vegetable, chilli & peanut fried rice

Name: Vegetable, chilli & peanut fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 3 tbsp toasted sesame oil; 250 g packs Waitrose Microwaveable Whole Grain Rice; 1 tbsp Cooks' Ingredients Garlic Purée; 1 tbsp finely grated ginger; 200 g packs Waitrose Baby Vegetable Stir Fry; 3 large Waitrose British Blacktail Free Range Eggs, beaten; 2 tbsp Kikkoman Soy Sauce, plus extra to serve; 50 g roasted peanuts; 28 g pack coriander; 1 red chilli, thinly sliced; Lime wedges, to serve

A satisfying, aromatic dish that comes together in just 15 minutes.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

3 tbsp toasted sesame oil
2 x 250g packs Waitrose Microwaveable Whole Grain Rice
1 tbsp Cooks' Ingredients Garlic Purée
1 tbsp finely grated ginger
2 x 200g packs Waitrose Baby Vegetable Stir Fry
3 large Waitrose British Blacktail Free Range Eggs, beaten
2 tbsp Kikkoman Soy Sauce, plus extra to serve
50g roasted peanuts
½ x 28g pack coriander
1 red chilli, thinly sliced
Lime wedges, to serve

Method

Warm a large wok or a non-stick frying pan over a high heat until hot.
Pour in the oil and swirl to coat the base of the pan. Add the rice, garlic and ginger pastes, and stir fry for 1 minute. Add all the baby vegetables other than the leaves, and stir fry for another 2-3 minutes. Toss in the leaves, and cook for 1 minute, or until just starting to wilt.
Make a well in the centre of the rice and add the eggs. Mix gently for about 1 minute, until the eggs are lightly scrambled and nearly cooked, then fold through the rest of the rice.
Sprinkle with the soy sauce and stir to combine. Serve with the peanuts, coriander leaves and chilli sprinkled over. Serve with lime wedges and extra soy sauce to drizzle over.