Singapore Rice with Cashews and Bok Choi

Nutrition per serving

Calories 550 kcal
Protein 13.2 g
Carbs 89.6 g
Fats 16.3 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Ingredients

Login Green peas
Login Sweet Chili Sauce
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Bok Choi/Pak Choi/Chinese Cabbage raw
Login Cashew Nuts
Login Curry Powder
Login Red Bell Pepper (capsicum)
Login Soy Sauce (tamari)
Login Olive Oil
Login Brown Rice (medium-grain)

Preparations

  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.

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