Ingredients
15g unsalted peanuts
2 cloves of garlic
5cm piece of ginger
groundnut oil
320g pack vegetable stir-fry mix
250g pouch ready-cooked wholegrain rice with quinoa
2 tablespoons hoisin sauce
2 large free-range eggs
1 lime
2 little gem lettuces
Method
- Place a large, dry frying pan on a medium heat and toast the peanuts for 3 minutes, until golden, then bash them in a pestle and mortar until crushed.
- Peel and finely slice the garlic and ginger. Place the pan back on a medium heat with 1 tablespoon of groundnut oil. Fry the garlic and ginger for 3 minutes until golden, then transfer half to a plate and set aside.
- Place the pan on a high heat, tip in the vegetables and stir-fry for 2 minutes. Add the grains with 1 tablespoon of hoisin sauce and toss until everything is piping hot and coated in the sauce.
- Place a smaller, lidded frying pan on a medium heat and add the remaining 1 tablespoon of hoisin sauce with 2 tablespoons of water. Once bubbling, crack in the eggs and pop the lid on. Cook the eggs for 2 minutes, or until cooked to your liking.
- Pack the veggie rice into little bowls and turn out onto serving plates. 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!
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