Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Nice Spice Rice

Nice Spice Rice
Nice Spice Rice

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.

Ingredients
Method

Ingredients

  • 100g kale
  • 20g fresh coriander
  • 2 large garlic cloves
  • 5cm piece fresh ginger
  • 1 large fresh red chilli
  • 5 spring onions
  • 1 red pepper
  • 1 tbsp coconut oil
  • 1 tbsp toasted sesame oil
  • 25ml maple syrup
  • 4 tbsp light soy sauce
  • 80g baby corn
  • 60g small asparagus shoots
  • 80g sugar snap peas
  • 80g sprouting broccoli
  • 120g smooth peanut butter
  • 30ml water
  • 500g cooked basmati rice (shop-bought or pre-cooked)
  • sriracha sauce, to serve, optional
  • fresh lime, to serve, optional
  • salt

Method

  1. 1.

    Wok on a medium heat


    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


    Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use


    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


    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


    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