About this recipe:Basmati rice cooks so quickly that it can be boiled and then added to a speedy stir-fry. Nuts and seeds make this a complete meal but it's also a great side dish for grilled meats or fish. Delicious!
250g basmati rice, rinsed
2 tbsp soy sauce
1 tbsp dry sherry
2 tsp toasted sesame oil
2 tbsp vegetable oil
225g carrots, peeled, halved lengthways and thinly sliced
300g leeks, thinly sliced
150g Savoy cabbage, thinly sliced
1 large garlic clove, crushed
1 large fresh red chilli, seeded and sliced, or 1/2 tsp crushed chilli flakes
75g cashew nuts
75g mixed toasted seeds
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Method Prep:15min › Cook:12min › Ready in:27min
Add the rice to a pan of boiling water and boil for 10 minutes or until the grains are tender. Drain. Meanwhile, mix together the soy sauce, sherry and sesame oil in a small bowl and set this mixture aside.
While the rice is cooking, heat a wok or large frying pan with the vegetable oil and stir-fry the carrots and leeks for 2-3 minutes or until softened. Add the cabbage, garlic and chilli, and stir-fry for 2-3 minutes. Stir in the soy sauce mixture and the cashew nuts. Season to taste.
Mix the hot rice into the wok or pan. Sprinkle with the seeds and fork through.
You can vary the vegetables as you like depending on what is available. Try strips of courgettes, aubergine, peppers, or fennel. Or use 2 x 300g packs stir-fry vegetables.