Ingredients
- 1 tbsp vegetable oil
- 2 Pak Choi, quartered lengthways
- 150g mushrooms, sliced
- 1 carrot, julienne peeled or cut into matchsticks
- 100g sugar snap peas
- 1 pouch of Merchant Gourmet Tricolour Jasmine Rice
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds
- ½ red chilli, seeded and finely chopped
- 1 garlic clove, crushed
- 1.5cm piece fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1.5 tbsp honey or maple syrup
- 1.5 tbsp sesame oil
Instructions
- Heat the oil in a wok. Once hot, add the mushrooms, carrot and pak choi and stir-fry, over a high heat, for 3 mins. Add the sugar snap peas for 2 more minutes.
- Tip in the pouch of Jasmine Rice and stir-fry for 4 mins, breaking up the grains as they warm.
- Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy sauce, vinegar, honey and sesame oil in a bowl. Pour it over the rice mixture and toss until coated and warmed through.
- To serve, spoon into bowls and scatter over the sesame seeds and spring onions.