HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Jewelled Rice (v)
Asian Jewelled Rice (v)

Asian Jewelled Rice (v)

with a Coriander Drizzle

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A rainbow of fresh vibrant colours, fragrance and flavours. Fluffy rice, green beans, red peppers and carrots made spicy with chilli flakes, ginger and lime zest and balanced with sweet ketjap manis and topped with coriander, peanuts and soy sauce. A vegetarian feast.

Allergens:CelerySoyaCereals containing GlutenSesame

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

½ pot(s)

Vegetable Stock


150 grams

Basmati Rice

¾ tsp


1 pack(s)

Green Beans

1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)


2 unit(s)

Spring Onion

½ bunch(es)


1 sachet

Ketjap Manis


2 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1 pack(s)

Sesame Seeds


1 unit(s)


1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat17.0 g
of which saturates3.0 g
Carbohydrate82 g
of which sugars22.0 g
Protein15 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Pour the water (see ingredients for amount) into a large saucepan over high heat. Stir in the stock powder and add the basmati rice and turmeric. Stir and bring to the boil, Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP:The rice will finish cooking in its own steam.


While the rice is cooking, trim the stalky tops from the green beans and chop them into three pieces. Halve, then remove the core from the pepper and thinly slice. Top and tail the carrot then grate on a coarse grater (no need to peel). Peel and finely grate the ginger. Remove the root and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Zest the lime then cut in half.


Heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the green beans and red pepper. Stir-fry for 5-6 mins or until the pepper is softened and the beans are slightly charred.


Add the spring onion, 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. Stir together and cook for 1 minute, then pour in the ketjap manis and half the soy sauce. Stir together and cook for 2 minutes, then remove from the heat.


Mix the coriander with the olive oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice, the remaining soy sauce, a grind of pepper and a pinch of sugar (if you have some). Mix together


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 sprinkling of sesame seeds. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!