Vegan Nice Spice Rice Bosh TV

Nice Spice Rice

  • Super simple
  • 0:25 m
  • 19 ingredients

This simple veggie dish is a regular late-night meal in the BOSH! Studio. It's a healthy, colourful, delicious and super easy vegan recipe with a salty, sweet, nutty flavour and an incredible number of healthy veg. Make enough for leftovers, you'll be sad when it's all gone. A great idea if you're trying to think up a speedy vegan lunch idea.

Serves: 4

Ingredients

For the rice

  • 1 tbsp coconut oil
  • 1 tbsp toasted sesame oil
  • 500g cooked basmati rice
  • salt to taste
  • 100g kale
  • 2 garlic cloves large
  • 5cm piece of fresh ginger
  • 1 large red chilli
  • 5 spring onions
  • 25ml maple syrup
  • 1 red bell pepper
  • 60g small asparagus shoots
  • 80g sugar snap peas
  • 80g sprouting broccoli
  • 30ml water
  • 120g smooth peanut butter - thinner is better for this
  • 80g baby corn

To serve

  • 1 lime
  • Sriracha sauce
  • 20g coriander leaves
  • 4 tbsp light soy sauce

Before you start

Wok on a medium heat

Step 1

Prep the vegetables

  • Chop the kale and coriander and set aside
  • Peel and finely slice the garlic
  • Peel the ginger by scraping off the skin with a spoon and finely slice
  • Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour
  • Finely chop the chilli and spring onions
  • Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables

Ingredients

  • 100g kale
  • 20g coriander leaves
  • 2 garlic cloves large
  • 5cm piece of fresh ginger
  • 1 large red chilli
  • 5 spring onions
  • 1 red bell pepper
  • 60g small asparagus shoots
  • 80g sugar snap peas
  • 80g sprouting broccoli
  • 80g baby corn

Step 2

Infuse the oil

  • Add the coconut oil to the wok and stir until melted
  • Add the toasted sesame oil and let it infuse into the coconut oil
  • Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp toasted sesame oil
  • 4 tbsp light soy sauce

Step 3

Cook the vegetables

  • Add the chopped chilli and spring onions and stir until the onions have softened
  • Pour in the maple syrup and soy sauce and stir
  • Add the corn, asparagus and red pepper and stir for roughly 1 minute
  • Throw in the sugar snap peas and broccoli and stir for another minute
  • Add the peanut butter and water to the pan and stir until all the vegetables are well covered
  • Finally, add the kale and stir until it is slightly wilted
  • Taste and season with salt if necessary
  • Turn the heat down to low

Ingredients

  • salt to taste
  • 25ml maple syrup
  • 30ml water
  • 120g smooth peanut butter - thinner is better for this

Step 4

Finish and serve

  • Add the rice to the wok and fold it into the vegetables for 2 minutes
  • Sprinkle over the coriander and briefly stir through
  • Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using

Ingredients

  • 1 lime
  • 500g cooked basmati rice
  • Sriracha sauce