Stir-fried Mushroom Rice Bowl
A hearty meal with plenty of vegetarian protein, and at least two of your five a day!
60g beans (we used edamame)
80g cooked whole chestnuts, roughly chopped
In a small pan, boil water and add the rice. Cook for the time specified on the packet.
Heat the oil in a large frying pan on a high heat, chop the mushrooms in half and add to the pan. Cook for around 3 minutes, stirring occasionally, until softened. Add a splash of water, the soy beans and mange tout to the pan, and stir fry for a further 2 minutes.
Add the rice and chopped chestnuts to the frying pan, and stir until all ingredients are combined and hot.
Royal Holloway University of London
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