Spring in the Adelaide Hills so far has brought with it bursts of warm, sunshiny days followed by rain and hail even. A bit tricky for all those organised people who like to pack away their winter wardrobe come October (that’ll teach them for being so organised). But for the veggie gardeners around and about it’s meant that things are growing like crazy, and there’s an abundance of gorgeous green goodness to pick and eat.
Snow peas will be finished when the heat sets in properly, which will probably be any day now, and broccolini is sending out it’s last shoots before it bursts into flower. It’s only natural then, that they would find their way into this dish together, garnished to green perfection with a generous helping of fresh coriander and chives.
Fried Rice with Broccolini & Snow Peas
- 2 tbsp olive oil
- 2-3 cloves garlic
- 2 tbsp ginger, finely grated
- 3-4 spring onions, finely sliced on the diagonal
- 1 tsp brown sugar
- Small bunch broccolini, sliced in half lengthwise
- Large handful snowpeas, sliced on the diagonal into 2 cm pieces
- 4 cups cold cooked basmati rice (I’ve used brown basmati, but you can use white if you prefer).
- Juice of half a lime
- 3 tbsp light soy sauce
- 1 tsp sesame oil
- Small bunch chives, finely chopped
- Small bunch coriander, roughly chopped
- 1 red chilli, deseeded and finely sliced (optional)
Heat a wok or large, deep frying pan over a high heat. Add the oil, then the spring onions, garlic and ginger. Fry until fragrant and the spring onions begin to soften but not brown, then add the brown sugar. Cook, stirring, for about 30 seconds.
Add the broccolini and snow peas and cook, stirring frequently, for another 30 seconds or so, until the broccolini has become a lovely bright green.
Use your hands to add the cold rice to the wok, crumbling it as you go so that it all the rice grains are separated.
Cook, stirring, for a minute or two, then add the lime juice, soy sauce and sesame oil, pouring them down the side of the wok then tossing through.
Mix until well combined, then taste for seasoning, adding more soy sauce if needed. Serve topped with coriander and chives.