Baked Chinese rice with peas and ginger

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 tbsp peanut oil
500g/1lb 2oz Chinese cabbage, cut into 1 cm/½in thick slices
3cm/1in piece fresh ginger, peeled, cut into batons
sea salt
1 tbsp Chinese rice wine
220g/7¾oz short grain rice, rinsed
435ml/15fl oz cold water
130g/4½oz frozen baby peas, thawed
small handful fresh coriander leaves
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the oil in a large flameproof casserole. Add the cabbage and ginger and cook, stirring, for 1-2 minutes until the cabbage has just wilted.
3. Season with sea salt, add the Chinese rice wine and toss together.
4. Add the rice and toss to coat in the oil. Add the water, bring to the boil and then cover and transfer to the oven. Cook for 20 minutes.
5. Remove from the oven, stir through the peas, then cover again and set aside to steam for a further ten minutes.
6. To serve, fluff the rice with a fork or chopsticks and sprinkle with the coriander.

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