Spring Green & Harissa Stir Fried Rice
This stir fried rice is quick and easy to whip up using pre-cooked rice, perfect for a midweek meal.
Substitutes:
- No carrot? Try parsnip instead.
- No spring greens? Use cabbage, brussel sprouts or chard instead. No chickpeas? Try cannellini beans or haricot beans instead.
- No coriander? Use parsley instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
140 g mushrooms
80 g carrots
170 g spring greens
2 tbsp olive oil
2 garlic cloves
2 tbsp rose harissa paste (or to taste)
230 g chickpeas (drained )
4 tbsp water
250 g Steamed rice
15 g coriander (chopped )
Recipe:
Cut the mushrooms in half and slice each half into 6. Peel and cut the carrot in half, then slice into thin half moons. Peel and mince the garlic, and thinly shred the spring greens.
Heat a large frying pan with the olive oil, and fry the mushrooms, carrot and garlic on medium-low heat for 3 minutes.
Add the spring greens to the pan and a generous pinch of salt, stir well and fry for another 3 minutes until the spring greens start to wilt.
Add the harissa, chickpeas and water, stir and cook for 1 minute.
Add the steamed rice and cook on medium- high heat, stirring as you go, for 3 minutes, or until everything is piping hot. Season to taste, finish with a sprinkle of the chopped coriander and enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
