“Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck! ”
Get your ingredients out and a food processor (coarse grater & fine slicer), then place a large frying pan on a medium heat and a wok on a medium heat.
Crumble 1 teaspoon of Schezuan pepper and 2 x 250g packs of cooked brown rice into the frying pan and squeeze in the juice of 1 lemon, tossing regularly.
Tear the seeds and stalks out of 2 mixed-colour peppers, trim 1 bunch of asparagus (300g) and slice everything into 2cm chunks.
Peel a 5cm piece of ginger and 2 cloves of garlic, then finely chop along with 1 fresh red chilli. Place in the wok with 2 tablespoons of sesame oil. Add the peppers, asparagus and 125g of baby corn, tossing regularly.
Roughly slice the stalks from 1 bunch of fresh coriander (30g) and add to the wok (reserving the leaves).
Trim 2 carrots and coarsely grate in the processor. Swap to the fine slicer and run through 200g of sugar snap peas.
Tip into a large bowl, rip off and toss through the top leafy half from 1 bunch of fresh mint (30g), then dress with the juice of 1 lime and 1 tablespoon of sesame oil, and season to taste with soy sauce.
Toss 1 heaped teaspoon of cornflour with the veg in the wok, followed by 1 x 227g tin pineapple chunks (juice and all), 1 tablespoon of runny honey, 2 tablespoons of sherry vinegar and 200g of beansprouts. Toss well and season to taste with soy sauce.
Push the rice to one side of the pan, then pour 2 tablespoons of sweet chilli sauce into the space and let it bubble.
Crack in 2 eggs and stir, gradually pulling in the rice. Serve everything sprinkled with coriander leaves.