Fried coconut rice with asparagus & pickled shallots

Name: Fried coconut rice with asparagus & pickled shallots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 echalion shallot, finely sliced; 1 green chilli, finely sliced; 2 tbsp rice wine vinegar; 1 tsp caster sugar; 100 g packs Asparagus Tips; 3 tbsp groundnut or vegetable oil; 4 clove/s garlic, finely chopped; 25 g ginger, peeled and cut into fine matchsticks; 250 g pouches coconut basmati rice; ¼ tsp ground white pepper; 2 tbsp soy sauce; 25 g pack coriander, leaves roughly chopped; 4 pan-fried salmon fillets, to serve (optional)

There’s so much flavour packed into this simple stir fry that it needs little adornment. It’s naturally vegan if served on its own, but add some pan-fried salmon, roast chicken legs or a crispy fried egg and dinner is sorted.

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3 plant varieties

Serves4
CourseSide
Prepare15 mins
Cook10 mins
Total time25 mins

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1 echalion shallot, finely sliced
1 green chilli, finely sliced
2 tbsp rice wine vinegar
1 tsp caster sugar
2 x 100g packs Asparagus Tips
3 tbsp groundnut or vegetable oil
4 clove/s garlic, finely chopped
25g ginger, peeled and cut into fine matchsticks
2 x 250g pouches coconut basmati rice
¼ tsp ground white pepper
2 tbsp soy sauce
25g pack coriander, leaves roughly chopped
4 pan-fried salmon fillets, to serve (optional)

Start with the pickle: in a bowl, toss the shallot and chilli with the vinegar, sugar and a pinch of salt; set aside. Meanwhile, halve the bud tips of the asparagus lengthways, then cut the rest of the spears into rounds.
Set a wok or large frying pan over a high heat and add the oil, garlic and ginger; fry for 1 minute. Add the asparagus and fry for 4 minutes, then add the rice with the pepper and soy sauce. Stir-fry for 5 minutes until everything is lightly crisp and piping hot. Serve scattered with the chopped coriander and pickled shallots; top with pan-fried salmon fillets, if liked.

Typical values per not including salmon when made using specific products in recipe