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Nutty Fried Rice

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80 g g Rice Rice
1 tbsp tbsp Soy Sauce Soy Sauce
(15g - reduced sodium)
Peanut Butter Peanut Butter
1 tsp tsp Rice Vinegar Rice Vinegar
1 tsp tsp Sesame Seeds Sesame Seeds
(toasted (5g - optional))
1 large large Broccolis Broccoli
300 g g Mushrooms Mushroom
(chestnut or ordinary)
25 g g Cashew Nuts Cashew Nuts
1 tbsp tbsp Rapeseed Oil Rapeseed Oil
1 pieces piece Eggs Egg
Black Pepper Black Pepper

Nutty Fried Rice with Satay Sauce

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35 min


The Method

Rinse the rice well in a sieve and then add to the pan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). Spread out on to a tray and allow to cool to prevent further cooking or use leftover rice, which this type of recipe is perfect for.

To make the satay sauce, mix two teaspoons of the soy sauce in a small bowl with the peanut butter, vinegar, one tablespoon of water and the sesame seeds, if using. Set aside until needed.

Break off the broccoli into florets and then using a small sharp knife, cut into small bite-sized florets. Trim the mushrooms and cut into slices.

Heat a work or large non-stick frying pan over a medium heat. Dry roast the cashew nuts, tossing regularly until evenly coloured. Tip on to the chopping board and once they have cooled down, roughly chop.

Add one teaspoon of the oil to the wok and swirl up the sides, then tip in the broccoli and mushrooms and stir-fry for 3-4 minutes until tender. Tip on to a plate and set aside.

Add the rest of the oil to the wok and again swirl up the sides. Tip in the cooked rice and stir-fry for a few minutes to warm through. Break the egg into a bowl and lightly beat, then make a well in the centre of the heated rice and then tip in the egg. Leave for 20 seconds or so until it starts to set then begin to gently break up with a wooden spoon and toss until evenly combined. Season with plenty of freshly ground black pepper.

Return the cooked vegetables to the wok with the cashew nuts and sprinkle over the remaining teaspoon of soy sauce, toss until evenly combined and season with pepper. Divide among bowls and drizzle over the satay sauce to serve.

Prepare Ahead

This recipe is great for using up leftover cooked rice and once made will keep well for up to 2 days in the fridge in an airtight container in the fridge. The satay sauce will also keep in a small pot in the fridge and both can be transported and either eaten at room temperature or heated once in the microwave.