Mary Berry Super Quick Brown Rice Veg Stir-fry

This easy and delicious Mary Berry Super Quick Brown Rice Veg Stir-fry is a simple, nutritious meal perfect for busy weeknights. Packed with fresh vegetables, crunchy cashews, and a zesty kick from Peppadew peppers, it’s a versatile dish you can easily adapt with ingredients you have on hand. Enjoy it hot and full of flavour!

This Super Quick Brown Rice Veg Stir-fry Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

• 2 x 250g packets cooked brown basmati rice
• 2 tbsp sunflower oil
• 1 onion, roughly chopped
• 1 large carrot, peeled and diced
• 250g brown chestnut mushrooms, finely diced
• 150g sugar snap peas, sliced in half lengthways
• 1 tsp Chinese five spice
• 2 garlic cloves, finely grated
• 5 Peppadew peppers from a jar, sliced
• 2 tbsp soy sauce
• 55g cashew nuts
• Juice of ½ lemon
• Salt and freshly ground black pepper, to tast

How To Make Super Quick Brown Rice Veg Stir-fry

1. Heat the rice: Follow the packet instructions to heat the cooked brown basmati rice.
2. Fry the vegetables: Heat sunflower oil in a large frying pan over high heat. Add the onion and carrot, frying for 3 minutes. Then, add the mushrooms and sugar snap peas and fry for another 3 minutes.
3. Add the spices and garlic: Stir in the Chinese five spice, garlic, and Peppadew peppers, then fry for 30 seconds.
4. Combine and season: Add the cooked rice, soy sauce, cashews, and lemon juice. Season with salt and freshly ground black pepper, and toss everything together over the heat.
5. Serve hot: Serve immediately, while piping hot.

Recipe Tips

• Use fresh vegetables: For the best texture and flavour, use fresh, crunchy vegetables like carrots, sugar snap peas, and mushrooms. This will add a delicious bite to your stir-fry.
• Don’t overcook the rice: Make sure the rice is heated properly but not overcooked. Overcooking can make it soggy and lose its texture when mixed with the vegetables.
• Adjust the soy sauce: Depending on your taste, you can add more or less soy sauce. If you prefer a less salty dish, use low-sodium soy sauce.
• Toast the cashews: Lightly toast the cashew nuts before adding them for extra crunch and a nuttier flavour.
• Use lemon juice at the end: Adding lemon juice last helps to keep the dish fresh and zesty. It enhances the flavours without overpowering the other ingredients.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover brown rice veg stir-fry in a sealed container. It will stay fresh in the fridge for up to 2 days.
• Freeze: Store leftover brown rice veg stir-fry  stir-fry in a freezer-safe container for up to 3 months. To reheat, thaw it in the fridge overnight and then heat it up.
• Reheating: Reheatleftover brown rice veg stir-fry on the stovetop over medium heat for 5 minutes, in the microwave for 1-2 minutes, or in the oven at 180°C (350°F) for 10 minutes, until hot.

Nutrition Facts

Serving Size: 1-1/2 cups

• Calories: 263
• Total Fat: 11g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 627mg
• Total Carbohydrate: 35g
• Dietary Fiber: 6g
• Sugars: 7g

Try More Mary Berry Recipes:

• Mary Berry Persian Rice
• Mary Berry Malay Fried Rice
• Mary Berry Stir Fried Chicken and Vegetable Rice
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Chicken Legs With Smoky Bulgur Wheat