Green beans and radishes on a bed of spicy brown rice and Fry’s thick cut chunky strips

In this post I’ll be sharing a recipe of one of my favourite things to eat: green beans and radishes on spicy rice. This recipe is great if you do meal prepping as it yields a large quantity. It freezes well without losing flavour. Quick plug for Fry’s…they are my favourite brand of vegetarian/vegan frozen foods. I’ve been a vegetarian for 2 years and 1 month. I am currently transitioning to vegan and I love that Fry’s provides food that is free from genetic modification, MSG (it really does taste good, no trick chemicals needed,) artificial colourants or preservatives. It’s also been a great way for me to get my protein intake, something I had been struggling with. On to the recipe…

Processed with VSCOcam with f2 preset Green beans and radishes on a bed of spicy brown rice with Fry’s thick cut chunky strips

  • 1kg green beans
  • 500g radishes
  • 380g (1 box) of Fry’s Thick Cut Chunky Strips
  • 2 tablespoons of Mrs. Balls Chutney
  • 1 tablespoon of Ina Paarman’s vegetable seasoning
  • salt and black pepper to taste

Check your green beans for any that may be bruised and discard those. Top and tail the beans and blanch them in boiling water. Cut the radishes in slices. Coat the vegetables with sunflower seed oil and the vegetable seasoning. Heat a large frying pan and place all the ingredients in the pan, fry until the chunky strips have cooked through and serve on top of the rice.

Spicy brown rice

  • 1 teaspoon of garlic
  • 1 teaspoon of cayenne pepper
  • 2 tablespoons of chilli paste*
  • 2 tablespoons of tomato paste
  • 2 cups  brown rice washed and drained
  • 2 cups of a tomato and onion mix*
  • 3 cups of vegetable broth

In a large frying pan, add about 2 tablespoons of sunflower seed oil. Once the pan gets hot, fry the rice until it has browned or you hear a faint popping noise. Once the rice has browned add the garlic, the chilli paste and cayenne pepper making sure to coat the rice evenly. Add the tomato and onion mix, the vegetable stock and the tomato paste and leave to simmer for five minutes on the hob. Remove from the hob and place in a preheated oven (180 C) for fifteen minutes. After fifteen minutes stir the rice and cook for an additional 15 minutes. If you find that your rice is not soft after the cooking period, add a little bit of liquid and cook for another 15 minutes. You’ll be left with soft, very spicy rice. *I make my chilli paste from  scratch using habañero chillies and a little bit of onion, if you want something milder use jalapeños. My tomato and onion mix is also made from scratch. I whizz up 2 tomatoes and 1 onion in the blender with water.

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