EASY FRY RECIPES RECIPES

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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES



Easy vegetable stir fry | Jamie Oliver vegetarian recipes image

Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!

Total Time 35 minutes

Yield 2

Number Of Ingredients 13

300 g broccoli
2 cloves of garlic
1 cm piece of ginger
1 red pepper
6 spring onions
olive oil
175 g basmati rice
200 g carrots
1 lime
1½ tablespoons soy sauce
1 large free-range egg
40 g unsalted peanuts
1½ tablespoons runny honey

Steps:

    1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
    2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
    3. Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
    4. Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
    5. Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
    6. Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
    7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
    8. Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
    9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
    10. Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
    11. Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
    12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

Nutrition Facts : Calories 676 calories, FatContent 21.2 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 102.6 g carbohydrate, SugarContent 23.1 g sugar, SodiumContent 0.6 g salt, FiberContent 9.3 g fibre

15 EASY TO MAKE PRISON RECIPES - GRAPHIC RECIPES



15 Easy to Make Prison Recipes - Graphic Recipes image

Rice bowl prison recipe can be the best way to get your share of yumminess! I wasn’t familiar with the beautiful potential of summer sausages. When I used them on the rice bowl, I was genuinely amazed by the ultimate unique flavor sausage flavor delivers to the bowl. The result is a beautiful and delicious taste after you pour all ingredients.

Provided by AbigailBradley

Categories     main

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

1/2 diced • Onion
1/2 diced • Bell pepper
8 Oz diced • Beef summer sausage
• Gochujang or Sriracha Hot Sauce
2 teaspoons • Minced garlic
1 pack Goya Sazon Con Culantro y Achiote
1-2 tbsp • Lime Juice
2 cups • Cooked rice
• Sweet Asian Chili Sauce
1 ear • Sweet corn, taken off the cob
¼ cup • Green olives
¼ cup, diced • Spicy dill pickles
1/2 cup • Monterey jack cheese
1/2 cup shredded or small dice.

Steps:

  • Use microwave and fry the onions for 3-5 minutes on high flame and summer sausage– stir it halfway.
  • Microwave the pre-cooked rice separately, as per the directions given on the packaging. Add the garlic salt and goya seasoning.
  • Take seasoned rice, stir onions with sausages with it.
  • Add up some olives, corn, pickles, peppers, and cheese. Stream some sweet chili sauce to balance out the taste.

Nutrition Facts : Calories 823 kcal, CarbohydrateContent 71 g, ProteinContent 36 g, FatContent 44 g, SaturatedFatContent 23 g, CholesterolContent 105 mg, SodiumContent 2029 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

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