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- In a wok, heat the oil over a high heat and fry the onion for 2-3 minutes.
- Add the garlic, ginger, chilli and lemongrass to the wok. Fry for one minute, then add the peppers and cabbage; frying for three minutes.
- 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.
- Divide between bowls, scatter over the coriander and serve with lime wedges.
Per serving 367kcals, 6.8g fat (1.1g saturated), 69.8g carbs, 8.3g sugars, 8.1g protein, 5.7g fibre, 0.585g sodium
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