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Jamie's 'home school dinner' stir-fry recipe

Jamie's 'home school dinner' stir-fry recipe

205 ratings

Parents, now your home’s become a classroom, you’re not only in charge of teaching but also cooking the school dinners. Thankfully, Jamie Oliver has planned lunch to take some of the workload off your plate. His delicious 'Home School Dinner' stir fry is super simple to make and packs two of your child's five-a-day into one dish. Finish it off with a dousing of Jamie’s secret ingredient hoisin sauce, and prepare to pass your child’s strict taste test with flying colours. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 491 calories / serving
  • Healthy


  • 250g white long grain rice
  • 4 teaspoons unsalted peanuts
  • 1 red pepper (​175g)
  • 1 clove of garlic
  • 4cm piece of ginger
  • 2 carrots (2​00g)
  • ¼ red onion (4​0g)
  • ¼ white cabbage (1​50g)
  • ½ head broccoli (​175g)
  • 200g cooked chicken thighs
  • oil
  • 150g mangetout
  • 160g raw peeled king prawns
  • 2 tablespoons hoisin sauce
High in protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 16%
  • Sugars

    12g 13%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 69.5g Protein 26.4g Fibre 5.2g


Jamie Oliver 155x255
  1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.

  2. Crush the peanuts in a pestle and mortar. Deseed and finely slice the red pepper. Peel and finely chop the garlic. Peel and finely chop or grate the ginger.

  3. Prep the carrots, onion, cabbage and broccoli – trim and peel as appropriate, then coarsely grate it all on a box grater leaving a few small broccoli florets whole. Remove any chicken skin and thinly slice, then shred the chicken.

  4. Put a large non-stick frying pan or wok on a high heat with ½ a tablespoon of oil. (It’s best to stir-fry no more than two portions at a time, so you have enough room to keep everything moving around the pan.)

  5. Sprinkle in half of the garlic, ginger, chicken and skin, and stir-fry until everything is really crispy.

  6. Stir in half of the prepped veg, broccoli florets, pepper, mangetout and prawns and toss well over the heat for a couple of minutes, until the prawns are pink and cooked through.

  7. Add half the cooled rice and hoisin sauce and stir-fry for a few minutes, until the rice is hot through, then season to perfection.

  8. Divide between two plates, sprinkle over half the nuts and two lucky people can tuck in right away, while you repeat with the rest of the ingredients.


  • Wholegrain rice would also be delicious here, and would give you a boost on the nutrition front. Or, you could use a couple of pouches of cooked rice instead.
  • Feel free to mix up the vegetables – mange tout, frozen peas, green beans, pak choi, you name it. As long as it’s got crunch, it’ll work a treat.
  • I’ve gone for leftover chicken thighs and some prawns in this recipe, but you can absolutely swap in whatever you have – smoked ham, or any leftover roast meat would be delicious.
  • You can switch out the peanuts for cashew nuts, or even seeds, such as sesame or flax.
  • If you don’t have hoisin sauce, feel free to use black bean or BBQ sauce.

Watch Jamie make this dish or see more Jamie Oliver recipes.

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