HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Inspired Rice
Asian Inspired Rice

Asian Inspired Rice

with a Coriander Drizzle

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This Asian Inspired Rice & Coriander Drizzle HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Allergens:CelerySoyaCereals containing GlutenSesamePeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 milliliter(s)

Water for the Rice

1 sachet

Vegetable Stock Powder


150 grams

Basmati Rice

1 pot(s)

Ground Turmeric

1 unit(s)

Bell Pepper

1 unit(s)


1 piece


2 unit(s)

Spring Onion

1 bunch(es)


½ unit(s)


1 pack(s)

Tenderstem Broccoli ®

1 pinch

Chilli Flakes

1 sachet

Ketjap Manis


1 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1 sachet

Sesame Oil


1 bag(s)

Salted Peanuts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat21.0 g
of which saturates3.0 g
Carbohydrate88 g
of which sugars20.0 g
Protein17 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Heat your oven to 200°C. Pour the water (see ingredient list for amount) into a saucepan over high heat. Stir in the vegetable stock powder and pour in the basmati rice and turmeric. Stir and bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While the rice is cooking, halve the pepper, remove the core and the seeds then thinly slice. Trim the carrot then grate on the coarse side of you grater (no need to peel), peel and grate the ginger. Trim the spring onion then thinly slice. Roughly chop the coriander (stalks and all). Zest and halve the lime.


Pop the tenderstem broccoli onto a roasting tray, drizzle with oil and season with salt and pepper. Roast until tender, 10-12 mins. Meanwhile, heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the bell pepper. Stir-fry until the pepper has softened, 5-6 mins,


Add the spring onions, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan with the pepper. Stir together and cook for 1 minute, then pour in the ketjap manis and the soy sauce. Stir together and cook for 2 mins, then remove from the heat.


Mix the coriander with the sesame oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice and a pinch of pepper and sugar. Mix together. Roughly chop the peanuts.


Fluff up the rice with a fork and stir it into the veggie mixture along with the grated carrot. Serve in bowls with the herby drizzle on top and a sprinkle of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!