Serves 4
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To serve

  1. In a wok, heat the oil over a high heat and fry the onion for 2-3 minutes.
  2. Add the garlic, ginger, chilli and lemongrass to the wok. Fry for one minute, then add the peppers and cabbage; frying for three minutes.
  3. Add the cooked rice and fry for one minute more. Stir in the soy and oyster sauces, sesame oil and mirin and cook for one minute.
  4. Divide between bowls, scatter over the coriander and serve with lime wedges.

Nutrition Facts

Per serving 367kcals, 6.8g fat (1.1g saturated), 69.8g carbs, 8.3g sugars, 8.1g protein, 5.7g fibre, 0.585g sodium