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Thai Veggie Rice Bowl

Thai Veggie Rice Bowl

with carrot and coriander
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
531 kcal
Protein
: 
17.4g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

24 milliliter(s)

Sesame Oil

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

200 grams

Cherry Plum Tomatoes

15 grams

Honey

1 unit(s)

Garlic Clove

40 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

150 grams

Sugar Snap Peas

15 milliliter(s)

Rice Vinegar

1 unit(s)

Lime

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Ginger

1 unit(s)

Carrot

1 bunch(es)

Coriander

1 unit(s)

Lemongrass

32 grams

Sweet Chilli Sauce

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)2222 kJ
Energy (kcal)531 kcal
Fat12.3 g
of which saturates2.3 g
Carbohydrate92.9 g
of which sugars23.1 g
Dietary Fibre7.5 g
Protein17.4 g
Salt2.8 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Bash the lemongrass stick 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. Leave to cook for 10 mins, then remove the pan from the heat (still covered). Leave to the side for another 10 mins or until ready to serve.

2

Meanwhile, trim 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 on fine side of your grater (or use a garlic press). Keep to one side. Zest the and half the lime. 

3

Mix the soy sauce with the honey, half the rice vinegar, 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.

4

Heat a splash of oil in a large frying pan or wok over high heat. Stir fry the courgettes 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.

5

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

6

Mix the leftover coriander leaves through the stir-fry and then spoon on top of the rice. Spoon on the sauce from the pan and the leftover dressing. Finish with a sprinkle of the peanuts and some dollops of sweet chilli sauce, enjoy!

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