Prep Time:15 mins
Understanding food allergies and intolerances
Vegetable stir-fry
Cooking Time:20 mins
Serves:4 Adults
This tasty stir-fry uses simple ingredients and is the perfect meal for a healthy lunch!
About this recipe
Adapted from 101 Square Meals
Ingredients
- ½ head of broccoli, broken into small florets
- 1 pepper, sliced
- 1 carrot, cut into little sticks
- 1 onion, finely chopped
- 2 dessertspoons of peanuts or cashew nuts
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- Juice of ½ a lime
- 250g of basmati rice
- 1 egg, whisked
- 10ml of vegetable oil
- Finely chopped spring onion to garnish
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Cook the rice according to the packet instructions.
- Place the vegetables, apart from the onion on a baking tray and roast until tender for about 20 minutes.
- Fry the onion gently without browning it in a wok or large pan. Set aside ½ of it for later.
- Add the roasted vegetables to the onion.
- Combine soy sauce, lime juice and honey in a cup and add to the wok and coat the vegetables.
- Sprinkle with peanuts.
- In a separate pan combine the cooked rice, the remaining onion and the whisked egg with the soy sauce.
- Stir until well combined and the egg has cooked.
- Serve the egg fried rice alongside the vegetables.
- Garnish with the spring onion.
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Frying pan
- Saucepan
- Vegetable peeler
- Wooden spoon
This stir-fry is even quicker to prepare if you use leftover rice!
