Karen's Really Easy Spicy Rice

This is a super-simple easier version on my classic recipe Karen’s Spicy Rice. Perfect for when you don’t have any spicy chicken residue to hand or you’re in a hurry!

Serves: 6

Cooking Time: 30 minutes

Ingredients

Method

Bring a large pan of lightly salted water to the boil then tip the rice into the water, give it a good stir then turn down the heat to the lowest setting, stirring every so often, drain once cooked then fill the pan with water, tip the rice back into the pan, stir then leave to drain.

Next add the oil to a wok or large frying pan & cook the mushrooms and spring onions for 5 to 10 minutes until lightly charred. Add a handful of frozen peas and one tablespoon of Karen’s Spicy Marinade. Stir well and heat through. now add the drained rice & mix

NOTES

I find it easier to make the rice a little in advance & then it is perfectly dry ready for use

For a spicier taste, add a little more marinade also, if you find the rice is a little dry, add a dash of water

Method

Bring a large pan of lightly salted water to the boil then tip the rice into the water, give it a good stir then turn down the heat to the lowest setting, stirring every so often. When the rice is ready, drain then fill the pan back up with water, tip the rice back in the pan, stir well then drain.

Next heat the oil in a large frying pan or wok, add the mushrooms and spring onions & cook until lightly charred. Now add a handful of frozen peas and one tablespoon of Karen’s Spicy Marinade. Stir well and heat through then add the drained rice

NOTES

I find it easier to make the rice a little in advance & then it is perfectly dry ready for use

For a spicier taste, add a little more marinade also, if you find the rice is a little dry, add a dash of water

Ingredients