Peanut Butter Spice Rice

0:25 m

This is a refreshed version of a dish called "Nice Spice Rice" from our first book BOSH!. It’s a lovely recipe that's bursting with texture, flavour and super healthy veggies. One for your weekly recipe repertoire, for sure!

Start cooking ➞




For the veg

<item-todo-done>80g tenderstem broccoli<item-todo-done><item-todo-done>100g kale or cavolo nero leaves (on the stalk)<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>120g smooth peanut butter<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>80g baby corn<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>60g asparagus<item-todo-done><item-todo-done>3 tbsp water<item-todo-done><item-todo-done>1 red chilli<item-todo-done>

For the stir-fry

<item-todo-done>1 ½ tbsp maple syrup<item-todo-done><item-todo-done>4 tbsp light soy sauce<item-todo-done><item-todo-done>1 tbsp chilli oil<item-todo-done><item-todo-done>500g cooked basmati rice - or 2 x 250g microwavable basmati rice<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>4 tbsp crispy onions<item-todo-done>

To serve

<item-todo-done> Sriracha to taste<item-todo-done><item-todo-done> dried chilli flakes to taste<item-todo-done><item-todo-done>4 tbsp mixed seeds<item-todo-done><item-todo-done> coriander leaves<item-todo-done><item-todo-done> reserved chilli slices<item-todo-done><item-todo-done> pinch white pepper<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 limes<item-todo-done>

Before you start


Prepare the ingredients

  • Peel and grate the garlic and ginger
  • Trim and finely slice the chilli (deseed if you don’t like loads of heat)
  • Trim and finely slice the spring onions
  • Trim the asparagus and babycorn and cut into 1cm rounds
  • Halve, core and cut the red pepper into 1cm chunks
  • Trim the sugar snap peas/mangetout and tenderstem broccoli and cut into 1cm pieces
  • Remove and discard any woody stalks of the kale/cavolo nero and shred the leaves
  • Finely chop the coriander (stalks and all), reserving a few whole for garnish
  • Mix the peanut butter with the water to loosen slightly

**Start the rice **

  • Warm the coconut oil and sesame oil in the wok over medium heat
  • Add the garlic and ginger and stir for 1 minute
  • Add the chilli (reserving a few slices for garnish) and spring onion and fry for 1 minute
  • Add the maple syrup and soy sauce and simmer for 2 minutes

**Add the remaining vegetables and sauce **

  • Add the asparagus, baby corn and red pepper, stir to coat and simmer for 1 minute
  • Add the sugar snap peas/mangetout and tenderstem broccoli, stir to coat and simmer for 1 minute
  • Add the diluted peanut butter and stir to combine until thick and sticky in the pan, loosening with a splash more water if necessary
  • Add the kale/cavolo nero and stir until wilted
  • Add the rice to the pan and gently fold until well mixed

Time to serve

  • Add the coriander to the pan and mix in
  • Add sriracha, dried chilli flakes, pinch white pepper and lime juice to taste
  • Spoon the peanut butter spiced rice into serving bowls, then dress with more sriracha, reserved coriander leaves, crispy onions, mixed seeds, chilli slices and a lime wedge
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