STIR FRY ON BBQ 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

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

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Australian Pork Limited PO Box 4746 Kingston ACT 2604. T 1800 789 099 (free call) Copyright 2021. Australian Pork …
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About. Search 187,847 recipes.You can search by recipe title or by ingredient. For example: pavlova or pasta tomato zucchini. Random recipe of the day. Krispy bars with chocolate frosting
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STIR-FRY RECIPES | ALLRECIPES
This chicken stir-fry is a little spicy and a little sweet. Fresh ginger and garlic add a little kick, which is balanced with brown sugar. Though the recipe calls for bell peppers, water chestnuts, and …
From allrecipes.com
See details


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From allrecipes.com
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From minimalistbaker.com
See details


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Mar 31, 2021 · Add the oil to a wok or deep frying pan and fry the chicken. Reserve the marinade. Stir-fry for 3-4 mins, then add the veg and stir-fry for a further 2-3 mins. Add the rice and the reserved marinade, along with 2-3tbsp water and stir-fry …
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