Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 8.74 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 150grams sugar snap peas, cut into 1cm pieces
- 800grams cooked cold brown rice
- 2tablespoons oyster sauce
- 2tablespoons soy sauce
- 2tablespoons rice wine
- 2tablespoons pumpkin seeds
- 2tablespoons sunflower seeds
- 2 asparagus spears, cut into 1cm pieces
- 1 pinch salt
- 2tablespoons sunflower oil
- 150grams zucchini, cut into 1cm cubes
- 4 spring onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 piece fresh root ginger, of 4 cm, finely chopped
- 1 green chilli, deseeded and finely chopped
Description
Brown rice really comes into its own in this super-healthy stir-fry. It’s nutty and deliciously savoury.
Method
Step 1 of 3
Blanch the sugar snap peas and asparagus in a large pan of boiling salted water for 1 minute, then drain and refresh them under cold water.
Step 2 of 3
Heat the oil in a large wok and stir-fry the zucchini over a high heat for 2 minutes until they start to colour. Add the spring onions, garlic, ginger, and chilli and cook for a further minute.
Step 3 of 3
Add the blanched vegetables and cook for a minute, then add the rice with the remaining ingredients. Stir-fry for a minute or two until everything is well combined and the rice is hot.
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