Singapore Rice with Cashews and Bok Choi

Nutrition per serving

Calories670 kcal
Protein16.9 g
Carbs101.5 g
Fats23.1 g
Saturated Fat1.5 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.8 g
Sugars16.7 g
Fiber10.5 g
Sodium491 mg


Green peas
Sweet Chili Sauce
Green Onions/Spring Onions or Scallions (including tops and bulb)
Bok Choi/Pak Choi/Chinese Cabbage raw
Cashew Nuts
Curry Powder
Red Bell Pepper (capsicum)
Soy Sauce (tamari)
Olive Oil
Brown Rice (medium-grain)
1. Remove the root from the bok choy and shred the bok choy widthways.

2. Remove the core and dice a quarter of the pepper into ½ cm pieces and slice the other quarter into ½ cm strips.

3. Finely slice the spring onion into ½ cm rounds, then separate the white part from the green.

Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes. Add the peas 2 minutes toward the end of the rice cooking time. Once the rice/peas are cooked, drain and set aside.

2. Place the cashews in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for a few minutes until golden brown. Transfer to a bowl and set aside.

3. Once the rice is cooked, in a frying pan, heat ½ a tbsp of oil over high heat. Add the red pepper, bok choy, white part of the spring onion and cook for 1-2 minutes until browned. Add the rice/peas and stir to combine. Continue to cook for 3 minutes until the rice starts to brown.

4. Make a little space in the pan, add the curry powder, a tbsp of water, the sweet chili sauce and mix together. Stir the rice into the curry mixture before adding the tamari.

5. Add the cashews, remaining peppers, green part of the spring onion and stir everything together.