A delicious and simple vegan fried rice dish, packed with fresh Asian flavours.
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225g long grain rice, washed
360ml water
1 tsp salt
4 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp sesame oil
2 tbsp Belvoir Farm ginger cordial
2 tbsp chilli garlic sauce
1 tbsp olive oil
300g mushrooms
Salt & pepper to taste
2 garlic cloves, crushed
25g fresh ginger, grated
3 spring onions, white and green parts separated and sliced
4 bok choy
Handful of fresh coriander
1 fresh red chilli, sliced
Sesame seeds to taste
- Place rice into a saucepan with 360ml water and bring to the boil on the boiling plate, hotplate on boiling setting or induction hob on high.
- Stir, cover with lid and transfer to the oven. CAST OVEN: on floor grid set on floor of the simmering oven or oven on B1 - FAN OVEN: preheated to B1/100oC/200oF
- Cook for 15 minutes.
- Fluff rice up with a fork and spread out on a plate to cool slightly whilst cooking the vegetables.
- Combine the soy sauce, hoisin sauce, sesame oil, ginger cordial and chilli garlic sauce in a bowl and whisk to combine. Set aside.
- Heat the olive oil in a wok or large sauté pan on the boiling plate, hotplate on boiling setting or induction hob on high.
- Add the mushrooms and a pinch of salt and pepper, toss to combine. Stir-fry for 5 minutes, or until starting to brown and soften.
- Add the garlic, ginger, whites of the green onions, bok choy and stir fry for 1 minute.
- Add half of the sauce to the wok and stir to combine. Cook for 2-3 minutes, or until the bok choy starts to wilt.
- Add the rice and remaining sauce and stir until heated through.
- Just before serving, add coriander, the remaining green onions, chopped red chilli and sesame seeds
Inspired by Belvoir Farm.
