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Thai stir fried vegetables with rice in a bowl

Thai Stir Fry

A quick and easy Thai stir-fried vegetables recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine thai
Servings 2


  • 120 g Basmati rice
  • 2 tbsp toasted sesame oil
  • 1 tbsp fresh ginger grated
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp lemongrass paste
  • 1 tbsp agave nectar
  • half courgette cut in half lengthways, then sliced into batons
  • 100 g sugar snap peas
  • 1 clove garlic crushed
  • half carrot grated
  • 1 handful cashews


  • Boil a pan of water and cook the rice for 11 minutes or however long it says on the packet (or however long you like it cooked for).
  • Meanwhile, put half the ginger, soy sauce, 1 tbsp toasted sesame oil, lime juice, lemongrass paste, agave nectar in a small bowl and mix together.
  • Heat 1 tbsp toasted sesame oil in a large frying pan and stir fry the courgette for 4-5 minutes until soft.
  • Add the sugar snap peas and stir fry for another 3 minutes.
  • Add the garlic and the other half of the ginger and cook for another minute.
  • Pour in half the dressing.
  • Stir the carrot through the rice, add the stir-fried vegetables, pour on the rest of the dressing (or as little or as much as you like), then sprinkle the cashews on top.
Keyword easy, healthy, quick