Thai-Style Peanut-Lime Veggie Fried Rice
with Asian Greens, Sweet Pepper & Cilantro
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
This weeknight ends in a Thai! Up your game with an inspired take on fried rice, which has Southeast Asian comforts written all over it. It’s brimming with lime, sweet chili sauce and ponzu—not to mention those fragrant peanuts and the sharp green taste of fresh cilantro. Jasmine rice creates a refined consistency, while you keep it vegetarian with sautéed Asian greens and sweet pepper cut down to bite size.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 1 Bunch of cilantro
- 2 Scallions
- 1 Lime
- 1 Sweet pepper
- 25g Chopped peanuts
- 160g Jasmine rice
- 60ml Ponzu lime sauce
- 30ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large high-sided pan
Sheet pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
1790 mg
Total Carb
97 g
Sugars
20 g
Protein
13 g
Fibre
8 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Fluff and spread out on a sheet pan to cool slightly and dry.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Core and medium-dice the sweet pepper. Thinly slice the scallions crosswise on an angle, separating the white bottoms and green tops. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Quarter the lime.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and peanuts. Sauté, 30 sec. to 1 min., until fragrant. Add the gai lan and sweet pepper. Sauté, 3 to 4 min., until tender; season with the spices and S&P.
Make the fried rice
To the pan of vegetables, add the rice. Sauté, 2 to 3 min., until warmed through. Add the ponzu, chili sauce, chopped cilantro and juice of ½ the lime wedges; stir well.
Plate your dish
Divide the fried rice between your plates. Garnish with the green tops of the scallions, and remaining cilantro and lime wedges. Bon appétit!
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