PER SERVING: 363 kcals, protein 11.2g, carbs 53.5g, fat 11.1g, sat fat 1.5g, fibre 6.6g, salt 3.1g
Spring onions 1/2 bunch, sliced plus extra to finish
Garlic 1 clove, finely sliced
Red chilli 1. sliced
Shitake mushrooms 150g, sliced
Pumpkin or squash 200g, peeled and diced
Brown basmati rice 100g
Vegetable stock 250ml
Soy sauce 2 tbsp
Frozen edamame beans 50g, defrosted
1.Heat 1 tbsp oil in a wide shallow pan with a lid and cook the spring onions, garlic and chilli for 2 minutes. Add the mushrooms and pumpkin and cook for another 3 minutes.
2.Tip in the rice, stock and soy and bring to a boil. Turn down to a low simmer, put on a lid and leave for 20-25 minutes until the rice is tender, stirring in the edamame beans for the last 5 minutes of cooking.
3.Serve sprinkled with sesame oil, a little more soy and a handful of chopped spring onions.