Bean and pea rice stir-fry recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 416 kCal 21%
Fat 17g 24%
  -  Saturates 2.5g 13%

Fresh fiesty flavour from the Woman’s Weekly kitchen – try this quick and easy vegetarian stir-fry!


  • 200g (7oz) wholegrain or plain basmati rice
  • 125g (4oz) each frozen edamame (soya) beans and peas
  • 1 tablespoon grated fresh root ginger
  • ½ - 1 red chilli, deseeded and finely sliced
  • 1 clove garlic, peeled and finely chopped
  • 3 spring onions, trimmed and chopped
  • 3 tablespoons sesame oil
  • Juice of 1 lime
  • 8 baby plum tomatoes, quartered
  • 1 tablespoon each pumpkin, sunflower and sesame seeds, toasted
  • About 60g (2oz) fresh rocket leaves, or baby spinach leaves
  • 3 tablespoons soy sauce


  • Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.

  • Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.

  • Stir in the rocket or spinach leaves, adding the soy sauce.

Top tip for making Bean and pea rice stir-fry

Use frozen broad beans or any canned beans as an alternative to edamame.

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