- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped into chunks
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ tsp Chinese 5-spice powder or ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 300-340g packet fresh stir-fry vegetables
- 2 x 250g packets ready-cooked express basmati rice
- 2 tbsp soy sauce, or more to taste
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
First put the wok on the heat, then pour in the oil and bring it up to a medium-high temperature. Now add the onion and cook, stirring only occasionally, until it starts to brown – this takes about 5 minutes. Sprinkle in the 5-spice powder or ginger and stir it around quickly for about 30 seconds. Next tip in the vegetables and stir them around, keeping the heat quite high so the vegetables cook quickly and stay crunchy. Keep cooking and stirring for 4-5 minutes until the vegetables begin to soften.
While the vegetables are cooking, make a 2cm tear in the top of each rice packet, then microwave each packet separately for 2 minutes on full power. If you don’t have a microwave, put your rice on to cook according to the packet instructions before you heat up the work.
Splash in 2 tbsp soy sauce and remove from the heat. Use more soy if you like but remember that it’s salty. If you want more sauce, splash in 1-2 tbsp water. Tip the rice on to plates, add the veg and eat immediately.