If you are keen to start wokking but are still waiting for my new book, Eat Clean: Wok Yourself to Health, to arrive then why not try my Satisfying edamame, carrot, sugar snap peas, egg and tenderstem broccoli red fried rice this evening! I’ve shared the full recipe here for you to follow. This is really easy, everyday dish which is great for sharing or, if you prefer, you can make smaller portions and use it as an accompaniment. Either way, it is delicious, comforting and full of nutrients to give you lots of slow burning energy. Let me know what you think! Remember to post up photos of the finished dish on my Twitter or Instagram pages @chinghehuang If you haven’t already ordered my new book, what’s keeping you...? You can order today http://bit.ly/eatcleanbook I hope you enjoy it. Love, Ching x Satisfying edamame carrot, sugar snap peas, egg and tenderstem broccoli red fried rice Fried rice is really comforting and, cooked as here, it’s full of nutrients, too. Brown rice is a complex carbohydrate, meaning that it releases energy slowly. It’s packed with fibre to keep you full, and high in selenium, manganese and antioxidants. Eggs are a must-have for me in any fried rice and they are a good protein source. The veggies provide a host of vitamins and minerals and add some great texture to the dish. This is an easy everyday dish perfect for sharing, and a smaller portion makes a great accompaniment, too. 40g/1½oz red or brown rice 160ml/5½fl oz cold water ½ tablespoon rapeseed oil 1 teaspoon freshly grated peeled root ginger 1 small–medium carrot, peeled and finely diced 50g/2oz sugar snap peas, washed and sliced on an angle 50g/2oz tenderstem broccoli stalks, washed and sliced into 1cm/½ inch pieces 75g/3oz frozen edamame beans, thawed 1 free-range medium egg, lightly beaten 1 teaspoon low-sodium light soy sauce or tamari 1 pinch of ground white pepper 1 teaspoon toasted sesame oil Wash the rice in water, rinse until the water runs clear, then drain. Place in a medium pan with the water and bring to the boil. Place a tight-fitting lid on the pan, turn the heat down to low and cook the rice in its steam for 20–25 minutes until cooked. Fluff up the grains with a fork. Heat a wok (or pan) over a high heat and add the rapeseed oil. Give it a swirl, then add the ginger and cook for a few seconds. Tip in the carrot and cook, stirring, for 1 minute. Add the sugar snap peas, broccoli and edamame beans and toss for 30 seconds. Then add in the rice. Make a well in the centre, add the beaten egg and toss for 1 minute. Season with the soy sauce or tamari, white pepper and sesame oil. Take off the heat and serve immediately. Per Serving Cals Protein (g) Carbs (g) Sugars (g) Fat (g) Sat Fat (g) Fibre (g) Sodium (mg) 453 23.4 44.7 8.1 21 2.9 10.1 37
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