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Thai Veggie Rice Bowl

Thai Veggie Rice Bowl

with Ginger and Soy topped with crushed peanuts

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This nourishing bowl of goodness is packed with fresh, seasonal vegetables, bursting with delicious flavour, and will be on the table in 30 minutes flat. Lemongrass infused rice piled high with stir fried veg, seasoned with a killer asian-style dressing, and topped with crunchy peanuts and chopped fresh coriander. What’s not to love?

Allergens:Cereals containing GlutenSoyaSesamePeanuts

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

1 unit(s)


150 grams

Basmati Rice

1 unit(s)


1 unit(s)


1 bunch(es)


1 punnet(s)

Cherry Tomatoes

1 unit(s)


1 unit(s)


1 unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


¾ sachet

Sesame Oil


1 bag(s)

Salted Peanuts


1 pack(s)

Sugar Snap Peas

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat26.0 g
of which saturates4.0 g
Carbohydrate88 g
of which sugars23.0 g
Protein22 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Bash the lemongrass with the bottom of a pan to release its flavour. When boiling, stir in the rice and lemongrass, lower the heat to medium, add a pinch of salt 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. tTIP: The rice will finish cooking in its own steam.


Meanwhile, trim the ends from the courgette. Halve it lengthways and then cut each half into four long strips. Cut the thin strips in half so as you have batons. Trim, peel and grate the carrot. Roughly chop the coriander (keep the leaves and stalks separate). Halve the cherry tomatoes. Peel and grate the ginger and garlic (or use a garlic press). Keep to one side. Cut the lime in half.


IIn a small bowl, combine the soy sauce with the honey, half the ginger and the coriander stalks. Squeeze in the juice of the lime and add half of the sesame oil. Mix well. Taste and add some sugar if it needs a little more sweetness and add more sesame oil if you like things nutty! Roughly chop the peanuts.


Heat a splash of oil in a large frying pan or wok over high heat. Stir-fry the courgette until tender, 4-5 mins. Add the sugar snap peas and stir-fry for another 3 mins. Add the garlic and remaining ginger, cook for a minute then remove from the heat. Stir in the cherry tomatoes and pour over half of the dressing. Get ready to serve.


When the rice is cooked, remove the lemongrass and fluff it up with a fork. Season to taste with salt. Mix through the grated carrot and half the coriander leaves. Share between your bowls


Mix the remaining coriander leaves through the veggies and then spoon on top of the rice. Pour over on the sauce from the pan and the remaining dressing. Finish with a sprinkling of the peanuts. Enjoy!