Fully Loaded Gunpowder Potatoes | BOSH!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the potatoes into 1cm chunks, place the chunks in a saucepan, cover with water, add the turmeric and a sprinkle of salt, put the pan on the stove, bring to the boil over high heat and simmer for 6-7 minutes

Step 2

Drain the potatoes and set to one side

Step 3

Trim and finely slice the spring onions

Step 4

Peel and grate the garlic and ginger with the fine side of the box grater

Step 5

Cook the rice according to packet

Step 6

Rip the coriander leaves off the stalks, discard the stalks and finely slice the leaves

Step 7

Warm the vegetable oil in the pan over medium heat

Step 8

Add the potatoes to the pan and fry for 4-5 minutes, stirring occasionally

Step 9

Add the spring onions, garlic and ginger and stir for 3-4 minutes

Step 10

Add the peas and gunpowder spice and stir for 1 minute

Step 11

Add the rice and butter to the pan and fold to combine

Step 12

Add the coriander and fold to combine

Step 13

Spoon the rice into serving bowls and serve immediately