- 150g white basmati rice
- 2 red peppers
- A thumb of ginger
- 200g soya mince
- A handful of coriander
- 1/2 tsp chilli spice mix
- 50g tamari
- 300ml boiling water
- Sea salt
- 1 tbsp sunflower, coconut or olive oil
- Small pan with lid
- Measuring jug
- Deep frying pan or wok
- 1.
Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.
- 2.
While the rice cooks, halve the red peppers and scoop out the seeds and white pith. Finely chop the peppers. Peel and finely grate the ginger.
- 3.
Place a deep frying pan or wok on a medium high heat then add 1 tbsp oil. Add the soya mince and stir fry for 3-4 mins, then add the peppers and ginger and stir fry for 5 mins till the peppers have softened slightly.
- 4.
While the peppers cook, finely chop the coriander stalks, setting the leaves to one side.
- 5.
When the mince and veg have cooked for 5 mins, add ½ tsp chilli spice mix and stir for 1 min (the spice mix is hot, but you can add more if you like your food on the fiery side).
- 6.
Tip in the cooked rice, along with half the tamari and the coriander stalks. Gently stir and cook for 2-3 mins to warm everything through.
- 7.
Taste and add more tamari or chilli spice mix if you think it needs it. Serve the fried rice in warm bowls topped with the coriander leaves.