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Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Get the rice on to cook first as that’s what is going to take the longest. For 2 servings, use 120g of Jasmine Rice or 1 cup. Rinse the rice under cold water using a sieve until the water runs clear to remove the excess starch, which will give you more separate grains and avoid mushy rice.
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For
4
M
I
120
g
Jasmine rice
2
tbsp
Light soy sauce
1
tbsp
Oyster sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Thai basil
You can find this in most large supermarkets now, sometimes called Holy Basil. If you can’t find it, don’t panic, normal basil works perfectly too. It has a different taste but it still works well with this recipe.
Chilli oil
This is my condiment of choice at the moment - it’s just so good with everything. If you’re in the UK, I highly recommend everything White Mausu do - I LOVE the peanut rayu. But any chilli oil you like is going to be nice here. Frying eggs in chilli oil is a game changer if you haven’t tried it.
This is the method I use for perfectly cooked rice:
Just remember it’s always a 2 to 1 ratio of water to rice.These are the measurements for 2 people, so for 4 just double this and you won’t go wrong.
For 2 servings use 120g of Jasmine Rice or 1 cup.
Rinse the the rice under cold water using a sieve until the water runs clear. This is going to remove the excess starch which will give you more separate grains and avoid the dreaded mushy rice
Add the washed rice to a pan and add double the amount of water. So for 120g of rice we will use 240ml water or 2 cups.
Stir, cover and cook the rice for 12 minutes over a low heat.
Remove from the heat, keep covered and leave to stand for 3 minutes.
Fluff it up with a fork and serve.
Make this recipe even easier:
Use the rice pouches so you only have to wait 2 minutes for the microwave to do its thing. Or serve with vermicelli rice noodles which cook in no time at all. Or serve in lettuce cups and skip the rice all together
How to make this so your children will eat it too:To make this a family friendly meal I would just leave out the chilli and the chilli oil.
If you want to double the recipe, here’s what to do:I would cook the 450g mince but just add more rice. You can always add more vegetables, the green beans are really good in this but you could also add finely chopped broccoli, carrot, shallots etc. Not only does this up the vegetables but it also helps to bulk it out a bit.
Vegetarian:this sauce would work really well with tofu. Cut the tofu into cubes, pat dry and then toss in cornflour and season well. Fry in a little oil until golden and crispy and then add the sauce and let it bubble away.
What can I serve with this?I love it as it is. But to up your greens serve with a side of garlicky spinach or steamed pakchoi. You could also throw in some chopped broccoli to the mince as well.
What to do with leftovers:leftovers will reheat well the next day or will be happy in the fridge for 2 days. I don’t see why you couldn’t freeze them as well and defrost before warming through. You may want to add a bit more of the sauce or even just a little of the oyster sauce to bring it back to life a little.
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Made it?
Autumn,
In a hurry,
No energy to cook,
Pork,
Spring,
Winter,
Family Favourites,
Protein Packed,
15 Minute Meals,
Under 30 Minutes
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Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Get the rice on to cook first as that’s what is going to take the longest. For 2 servings, use 120g of Jasmine Rice or 1 cup. Rinse the rice under cold water using a sieve until the water runs clear to remove the excess starch, which will give you more separate grains and avoid mushy rice.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
120
g
Jasmine rice
2
tbsp
Light soy sauce
1
tbsp
Oyster sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Thai basil
You can find this in most large supermarkets now, sometimes called Holy Basil. If you can’t find it, don’t panic, normal basil works perfectly too. It has a different taste but it still works well with this recipe.
Chilli oil
This is my condiment of choice at the moment - it’s just so good with everything. If you’re in the UK, I highly recommend everything White Mausu do - I LOVE the peanut rayu. But any chilli oil you like is going to be nice here. Frying eggs in chilli oil is a game changer if you haven’t tried it.
This is the method I use for perfectly cooked rice:
Just remember it’s always a 2 to 1 ratio of water to rice.These are the measurements for 2 people, so for 4 just double this and you won’t go wrong.
For 2 servings use 120g of Jasmine Rice or 1 cup.
Rinse the the rice under cold water using a sieve until the water runs clear. This is going to remove the excess starch which will give you more separate grains and avoid the dreaded mushy rice
Add the washed rice to a pan and add double the amount of water. So for 120g of rice we will use 240ml water or 2 cups.
Stir, cover and cook the rice for 12 minutes over a low heat.
Remove from the heat, keep covered and leave to stand for 3 minutes.
Fluff it up with a fork and serve.
Make this recipe even easier:
Use the rice pouches so you only have to wait 2 minutes for the microwave to do its thing. Or serve with vermicelli rice noodles which cook in no time at all. Or serve in lettuce cups and skip the rice all together
How to make this so your children will eat it too:To make this a family friendly meal I would just leave out the chilli and the chilli oil.
If you want to double the recipe, here’s what to do:I would cook the 450g mince but just add more rice. You can always add more vegetables, the green beans are really good in this but you could also add finely chopped broccoli, carrot, shallots etc. Not only does this up the vegetables but it also helps to bulk it out a bit.
Vegetarian:this sauce would work really well with tofu. Cut the tofu into cubes, pat dry and then toss in cornflour and season well. Fry in a little oil until golden and crispy and then add the sauce and let it bubble away.
What can I serve with this?I love it as it is. But to up your greens serve with a side of garlicky spinach or steamed pakchoi. You could also throw in some chopped broccoli to the mince as well.
What to do with leftovers:leftovers will reheat well the next day or will be happy in the fridge for 2 days. I don’t see why you couldn’t freeze them as well and defrost before warming through. You may want to add a bit more of the sauce or even just a little of the oyster sauce to bring it back to life a little.
Only visible to you
Made it?
Autumn,
In a hurry,
No energy to cook,
Pork,
Spring,
Winter,
Family Favourites,
Protein Packed,
15 Minute Meals,
Under 30 Minutes
Cancel
