Recipes :Asian crab rice bowl

A light and refreshing supper, with zingy Asian flavours

Ingredients

• 2 garlic cloves , sliced
• 1 tbsp grated root ginger
• 4 spring onions , shredded , plus extra to serve
• 2 red chillies , shredded , plus extra to serve
• 2 tbsp oil
• 150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
• 1 egg , beaten with 1 tsp sesame oil
• 100g white crabmeat
• 2 handfuls frozen peas , defrosted
• a small handful basil , shredded
• lime cheeks, to serve

1. Mix together the garlic, ginger, spring onions and red chillis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
2. Stir through the basil. Serve sprinkled with extra spring onion, chilli and lime.

Per serving

337 kcalories, protein 18,5g, carbohydrate 28,3g, fat 17,4 g, saturated fat 2,7g, fibre 2,5g, salt 0,73 g