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Spring onion and peanut fried rice recipe

Spring onion and peanut fried rice recipe

7 ratings

The ideal accompaniment to an Asian feast - this easy fried rice dish is made with spring onion, ginger and soya beans, with a scattering of chopped peanuts for extra crunch. See method

  • Serves 6
  • 30 mins
  • 302 calories / serving
  • Healthy
  • Vegetarian


  • 350g (12oz) jasmine or basmati rice
  • 1 tbsp groundnut oil
  • 1 tsp grated ginger
  • 4 spring onions, trimmed and sliced
  • 150g (5oz) frozen soya beans, defrosted
  • 1 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp roasted peanuts, chopped
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 7%
  • Sugars

    1g 1%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 51.1g Protein 9.6g Fibre 2.5g


  1. Put the rice in a medium pan and cover with 900ml (1 1/2pt) water. Season with a pinch of salt and bring to the boil. Cover, reduce the heat and cook gently for 10 minutes. Turn of the heat and leave for 5 minutes, before fluffing up the grains with a fork. (If time permits, spread the rice out on a plate to cool, then cover and chill for at least 4 hours or overnight, before continuing with step 2.)
  2. Heat a wok or large frying pan over a high heat and add the oil. Add the ginger and the white parts of the spring onions and stir-fry for 2-3 minutes, until softened. Add the soya beans and cooked rice and continue stir-frying for a further minute.
  3. Remove from the heat and stir in the green parts of the spring onions, the soy sauce and the sesame oil. Transfer to a serving bowl and scatter over the peanuts.

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