Name: Bean and pea rice stir-fry recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 200g (7oz) wholegrain or plain basmati rice; 125g (4oz) each frozen edamame (soya) beans and peas; 1 tablespoon grated fresh root ginger; ½ - 1 red chilli, deseeded and finely sliced; 1 clove garlic, peeled and finely chopped; 3 spring onions, trimmed and chopped; 3 tablespoons sesame oil; Juice of 1 lime; 8 baby plum tomatoes, quartered; 1 tablespoon each pumpkin, sunflower and sesame seeds, toasted; About 60g (2oz) fresh rocket leaves, or baby spinach leaves; 3 tablespoons soy sauce

Nutrition Per Portion

RDA

Calories

416 Kcal

21%

Fat

17 g

24%

Saturated Fat

2.5 g

13%

By GoodtoKnow

published 20 September 19

Fresh fiesty flavour from the Woman's Weekly kitchen - try this quick and easy vegetarian stir-fry!

Ingredients

200g (7oz) wholegrain or plain basmati rice
125g (4oz) each frozen edamame (soya) beans and peas
1 tablespoon grated fresh root ginger
½ - 1 red chilli, deseeded and finely sliced
1 clove garlic, peeled and finely chopped
3 spring onions, trimmed and chopped
3 tablespoons sesame oil
Juice of 1 lime
8 baby plum tomatoes, quartered
1 tablespoon each pumpkin, sunflower and sesame seeds, toasted
About 60g (2oz) fresh rocket leaves, or baby spinach leaves
3 tablespoons soy sauce

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Method

Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.
Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.
Stir in the rocket or spinach leaves, adding the soy sauce.

Top Tip for making Bean and pea rice stir-fry

Use frozen broad beans or any canned beans as an alternative to edamame.

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