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Veggie stir-fried rice recipe

Veggie stir-fried rice recipe

16 ratings

Jamie says:"You can get this quick and comforting takeaway favourite on the table faster than any delivery". See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 475 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 15g unsalted peanuts
  • 2 garlic cloves
  • 5cm piece of ginger
  • groundnut oil
  • 320g pack vegetable stir-fry mix
  • 250g pouch ready-cooked wholegrain rice with quinoa
  • 2 tbsp hoisin sauce
  • 2 large free-range or organic eggs
  • 1 lime
  • 2 Little Gem lettuces

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    4g 21%
  • Sugars

    16g 18%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 56g Protein 17.5g Fibre 10.4g


Jamie Oliver 155x255

  1. Place a large, dry frying pan on a medium heat and toast the peanuts for 3 mins until golden. Use a pestle and mortar to bash until crushed.
  2. Peel and finely slice the garlic and ginger. Place the pan back on a medium heat with 1 tbsp groundnut oil. Fry the garlic and ginger for 3 mins until golden, then transfer half to a plate and set aside.
  3. Place the pan on a high heat, add the vegetables and stir-fry for 2 mins. Add the grains with 1 tbsp hoisin sauce and toss until everything is piping hot and coated in the sauce.
  4. Place a smaller, lidded frying pan on a medium heat and add 1 tbsp hoisin sauce with 2 tbsp water. Once bubbling, crack in the eggs and pop the lid on. Cook the eggs for 2 mins, or until cooked to your liking.
  5. Pack the veggie rice into little bowls and turn out onto serving plates for old-school presentation style! Cut the lime in half and click apart the lettuce leaves into cups, then arrange on the side with a little pile of crushed peanuts. Top the rice with the hoisin egg, sprinkle over the reserved crispy garlic and ginger, squeeze over the lime and tuck in!

See more Jamie Oliver recipes

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