Blueberry Pesto Fried Rice

Mixing a berry pesto through the rice adds such a rich and sweet flavour, and coupled with classic fried rice vegetables makes this a winner!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

After rinsing rice, put in a saucepan along with the water and bring to a boil. Cook until water has been absorbed by the rice.

Step 2

Place all ingredients in a blender and mix until a paste is formed.

Step 3

In a frying pan, heat some of the oil and fry the tempeh pieces. A few minutes of each side should do, until they have browned.

Step 4

Pour oil into a wok over medium-high heat, and once up to temperature add in the ginger. Fry for 30 seconds, not too long to avoid burning.

Step 5

Add in the capsicum and spring onion whites. Fry for 2-3 minutes.

Step 6

Add the peas and corn, then season with salt and pepper.

Step 7

Meanwhile, thoroughly mix the pesto with the cooked rice. Add this into the wok, along with the cooked tempeh, and toss to combine.

Step 8

Serve in bowls, topping with the spring onion greens and chilli flakes, if using.

Step 9

If you are able, cook the rice the day before and keep in the fridge until it's time to mix with the pesto. Pre-cooked rice always makes the best fried rice!

Step 10

I've used tempeh here, but you can use any type of protein.