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Lean Singapore Rice

Lean Singapore Rice

with Bok Choi and Cashews (F)

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Riding high on the crest of your feedback from his Singapore Laksa, Patrick has decided to take another trip to the hawker centres of the Far East for tonight’s dinner. Like it’s slinky sibling Singapore Noodles, this dish has that wonderful clash of flavours from India and the Far East that we so love at the Fresh Farm. As ever, be careful you don’t burn your nuts in the pan and go easy with the fish sauce - we recommend adding it bit by bit until the seasoning is just right.

Tags:Not Suitable for CoeliacsLactose FreeSpicyFamily Friendly

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 Time45 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

350 grams

Brown Basmati Rice

1 unit(s)

Roaming Roosters Pork Fillet

1 cup(s)

Fresh Peas

4 tbsp

Sweet Chilli Marinade


3 unit(s)

Spring Onion

2 unit(s)

Pak Choi

3 tbsp

Cashew Nuts


1 tbsp

Curry Spice


1 unit(s)

Red Pepper

1 tbsp

Fish Sauce


Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2991.56 kJ
Energy (kcal)715 kcal
Fat23.0 g
of which saturates6.0 g
Carbohydrate94 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Boil a large pot of water with 1/2 tsp of salt for your rice. Rinse the rice under running water for 30 secs. Once the water is rapidly boiling add the rice and cook for around 25 mins. When the rice is 2mins from done, add in the peas.


Meanwhile, chop the base from the bok choy and discard it. Very, very thinly chop the bok choy widthways (i.e. 'shred' it). Remove the core from the red pepper and chop half of it into little 1/2 cm cubes and slice the rest into 1/2 cm strips. Finely chop the spring onion widthways, separating the white and green parts.


Heat a frying pan on medium-high heat and add your cashew nuts. Toast them in the pan for a few mins until they are brown then remove. Our usual warning: Watch them like a hawk as once they start to brown off they can burn quickly!


Chop your pork up into tiny bite-sized pieces for later. Put your feet up for a bit - the rest of the action happens when the rice is almost done.


Once the rice is ready you can drain the peas and rice together.


Heat 1 tbsp of oil in a pan on high heat ready for your pork. Once it's really hot, fry off the pork with a good pinch of salt then remove once browned off. Add a bit more oil and cook the sliced red pepper, the whites of the spring onions and the bok choy. Cook for a few mins until they have browned off, then add back the pork and tip in the rice.


Toss the ingredients in the pan for about 5 mins to start browning off the rice. Make some space in the pan and add the curry powder with 2 tbsps of water and the sweet chilli marinade. Once the curry powder, water and chilli marinade are mixed, toss everything together.


Now add the fish sauce bit by bit until the seasoning is just right. Stir in the greens of the spring onions, the cashew nuts and the remaining raw red.