Jamie Oliver

Fried rice with kale, squash & chestnuts

Fried rice with kale, squash & chestnuts

Serves 4
Cooks In1H 5M
DifficultyNot too tricky
Healthy
Kid friendly
Nutrition per serving
  • Calories
    360
    18%
  • Fat
    3g
    4%
  • Saturates
    0g
    0%
  • Protein
    9g
    18%
  • Carbs
    74g
    28%
  • Sugars
    15g
    17%
  • Salt
    0.6g
    10%
  • Fibre
    8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp
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Ingredients

  • 200 g mixed basmati and wild rice
  • 1 onion
  • 1 medium squash or pumpkin
  • 1-2 fresh red chillies
  • 150 g cooked chestnuts
  • 2 cloves of garlic
  • 200 g curly kale
  • 1 bunch of flat-leaf parsley
  • olive oil
  • 1 stick of cinnamon
  • 2 cloves
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

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Tap For Ingredients

Method

  1. Rinse, then cook the rice according to the packet instructions. Drain, rinse with cold water and set aside.
  2. Peel and finely slice the onion. Peel, deseed and cut the squash or pumpkin into 2 to 3cm chunks. Finely slice the chillies, removing the seeds and pith, if you like it milder.
  3. Roughly chop the chestnuts, peel and finely slice the garlic and roughly chop the kale. Pick and roughly chop the parsley.
  4. Heat a splash of oil in a large lidded frying pan over a medium heat and fry the onion for 5 minutes, until beginning to soften.
  5. Tip in the squash or pumpkin, chillies, cinnamon and cloves, then add a splash of water. Cover and cook for 10 minutes, stirring occasionally, until the squash begins to soften.
  6. Remove the lid, add the chestnuts and cook for another 5 minutes. Stir in
    the garlic, cooked rice and kale, season and cook, uncovered, for 5 minutes, until the rice has a caramelised base and the squash is cooked through.
  7. Whack up the heat for a couple of minutes, stirring the rice and letting the bottom crisp up even more. Remove from the heat and sprinkle over the parsley.
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Nutrition per serving
  • Calories
    360
    18%
  • Fat
    3g
    4%
  • Saturates
    0g
    0%
  • Protein
    9g
    18%
  • Carbs
    74g
    28%
  • Sugars
    15g
    17%
  • Salt
    0.6g
    10%
  • Fibre
    8g
    -

Of an adult's reference intake