I have been so busy this week, I can’t even describe. We’ve been going to house viewings almost every day, around the time I usually eat my dinner, so I tried to plan ahead to make something that I can either make in advance, or takes no time at all to prepare – this dish is a bit of both! The idea is to cook the rice ahead of time (it stir-fries better cold) and then the veggies take hardly any time to cook at all! I had a slot of about 45 minutes yesterday to cook my dinner, eat it and be ready to leave, and this left me with time to spare, which I’m really grateful for… And it tastes nice on top of that! I adore cashews, and the vegetables still have a little bit of crunch whilst still having that yummy stir-fried Asian flavour :)
This is definitely one to remember for when you’re rushed off your feet like I am – I can relax now though, I’ve got my reading week starting today, so at least from now I can do all my coursework and reading from bed; I don’t think I’ll leave my bedroom/kitchen until Friday, when I’m visiting home!
One serving of brown rice (around 70g)
A little olive oil
Half a red chilli, finely sliced
One small stalk of lemongrass, finely chopped
Half an onion, finely sliced
One garlic clove, crushed
Half a teaspoon of ginger
Half a red pepper, sliced
One small carrot, sliced
One spring onion, shredded
A small handful of mangetout, sliced
One teaspoon of soy sauce
A handful of cashew nuts to sprinkle on top
- Make the rice in advance – 20 minutes in boiling water – don’t worry if you can’t, that’s just what I had to do.
- Stir fry the chilli, onion, lemongrass, garlic and ginger for a few minutes until softened. Add the cooked rice and fry for 3-4 minutes, stir in the soy sauce, then put into the serving bowl.
- Quickly (the pan should be hot for this) toss the pepper, carrot, spring onion and mangetout for a few minutes, until softened and a little coloured. Spoon them over the rice and sprinkle over the cashews.