Recipe Ingredients
- A little oil (any you have is fine, but one without a strong flavour – such as vegetable oil – is best)
- ¼ Onion, finely chopped
- 1 Garlic clove, finely chopped
- ½ Can green peas
- 1 Spring Onion, thinly sliced
- Any extra veg you want to add, roughly chopped
- 100g Rice
- 1 teaspoon ground turmeric
- ½ can stock (1/2 stock cube added to half can hot water)
- Salt and pepper to your taste
Optional Extras
Coriander, Chilli flakes or fresh slices
Method
| Preheat your oven to 180 degrees. Put your chopped brussels sprouts into a baking tray, and cover with oil and season with salt and pepper to taste. Roast them in the oven for 30 minutes, or until soft. Once they are done, heat oil in a pan over medium heat and add the garlic, stirring often, until it is golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the pan and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder. Top with chopped spring onions, and serve over noodles |
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