Nice Spice Rice
- Super simple
- 0:25 m
- 19 ingredients
This simple veggie dish is a regular late-night meal in the BOSH! Studio. It's a healthy, colourful, delicious and super easy vegan recipe with a salty, sweet, nutty flavour and an incredible number of healthy veg. Make enough for leftovers, you'll be sad when it's all gone. A great idea if you're trying to think up a speedy vegan lunch idea.
Serves: 4
Ingredients
For the rice
- 1 tbsp coconut oil
- 1 tbsp toasted sesame oil
- 500g cooked basmati rice
- salt to taste
- 100g kale
- 2 garlic cloves large
- 5cm piece of fresh ginger
- 1 large red chilli
- 5 spring onions
- 25ml maple syrup
- 1 red bell pepper
- 60g small asparagus shoots
- 80g sugar snap peas
- 80g sprouting broccoli
- 30ml water
- 120g smooth peanut butter - thinner is better for this
- 80g baby corn
To serve
- 1 lime
- Sriracha sauce
- 20g coriander leaves
- 4 tbsp light soy sauce
Before you start
Wok on a medium heat
Step 1
Prep the vegetables
- Chop the kale and coriander and set aside
- Peel and finely slice the garlic
- Peel the ginger by scraping off the skin with a spoon and finely slice
- Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour
- Finely chop the chilli and spring onions
- Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables
Ingredients
- 100g kale
- 20g coriander leaves
- 2 garlic cloves large
- 5cm piece of fresh ginger
- 1 large red chilli
- 5 spring onions
- 1 red bell pepper
- 60g small asparagus shoots
- 80g sugar snap peas
- 80g sprouting broccoli
- 80g baby corn
Step 2
Infuse the oil
- Add the coconut oil to the wok and stir until melted
- Add the toasted sesame oil and let it infuse into the coconut oil
- Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth
Ingredients
- 1 tbsp coconut oil
- 1 tbsp toasted sesame oil
- 4 tbsp light soy sauce
Step 3
Cook the vegetables
- Add the chopped chilli and spring onions and stir until the onions have softened
- Pour in the maple syrup and soy sauce and stir
- Add the corn, asparagus and red pepper and stir for roughly 1 minute
- Throw in the sugar snap peas and broccoli and stir for another minute
- Add the peanut butter and water to the pan and stir until all the vegetables are well covered
- Finally, add the kale and stir until it is slightly wilted
- Taste and season with salt if necessary
- Turn the heat down to low
Ingredients
- salt to taste
- 25ml maple syrup
- 30ml water
- 120g smooth peanut butter - thinner is better for this
Step 4
Finish and serve
- Add the rice to the wok and fold it into the vegetables for 2 minutes
- Sprinkle over the coriander and briefly stir through
- Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using
Ingredients
- 1 lime
- 500g cooked basmati rice
- Sriracha sauce