Stir-Fried Rice with Pistachios and Sweet Soy Sauce
Nutrition per serving
| Calories | 624 kcal |
| Protein | 20 g |
| Carbs | 85.2 g |
| Fats | 25.2 g |
| Saturated Fat | 4 g |
| Monounsaturated Fat | 12.8 g |
| Polyunsaturated Fat | 6.8 g |
| Sugars | 15.9 g |
| Fiber | 10.9 g |
| Sodium | 534 mg |
Ingredients
| Brown Rice (medium-grain) | |
| Green Bell Pepper (capsicum) | |
| Carrot | |
| Green Beans (snap beans) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Red Chilli Pepper | |
| Pistachio Nuts | |
| Almonds | |
| Sesame Oil | |
| Tinned Sweet Corn | |
| Seeds, Sesame whole, dried | |
| Olive Oil | |
| Sweet Soy Sauce | |
| Egg(s) |
Preparations
1. Preheat the oven to 180 C (350F)
1. Preheat the oven to 180 C (350F)
2. Remove the core/finely chop the pepper into ½ cm cubes.
3. Peel/finely chop the carrot.
4. Top, tail the green beans and chop into 1cm pieces.
5. Finely chop the spring onions into ½ cm rounds and separate the white part from the green.
6. Finely chop the chili.
7. Drain the sweetcorn.
Cooking Instructions
1. Cook the rice in a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Drain, return to pot in cold water.
1. Cook the rice in a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Drain, return to pot in cold water.
2. Place the almonds, pistachios into an ovenproof dish and cook near the top of the oven for 3-4 minutes until lightly golden. Once cooked, remove from the oven and roughly chop once cooled.
3. In a medium frying pan, heat a tsp of sesame oil with a tsp of olive oil over medium heat. Add the pepper, the green beans, carrot and a pinch of salt and pepper. Cook for 3 minutes, stirring constantly while cooking.
4. Add the drained rice to the pan with the white part of the spring onion and stir to combine before stirring in the sweetcorn, chili, sweet soy sauce and continue to cook for 5 minutes. Stir the rice a few times through cooking time.
5. Move the rice to one side of the pan and crack the egg into the space. Leave for about 10 seconds, so it begins to set, then using a wooden spoon, break up the egg and stir it through the rice.
6. Add the chopped almonds, pistachios with half the sesame seeds and stir through the rice. Season with a pinch of salt and pepper to taste.
7. Serve the rice in a bowl with the remaining sesame seeds sprinkled over the top.