Uncle Ben recipes

Stir Fry Thai Red Chilli Beef

Serves: 2
Cooking time: 12 minutes

200g frying steaks, sliced into thin strips
1 x 150g sachet Uncle Ben's Thai Red Chilli with Coconut and Cream Stir Fry sauce
1 x 250g pouch Uncle Ben's Basmati Wok Rice
6 spring onions, thinly sliced
1 small green pepper, deseeded and cut into strips
150g sugar snap peas or mange tout
1 tbsp vegetable oil

- Heat the oil in a large non-stick frying pan or wok. Add the beef and stir-fry for 3-5 minutes over a high heat
- Add the spring onions, pepper and mange tout and continue to cook for 3-5mins
- Add the Uncle Ben's Thai Red Chilli with Coconut and Cream Stir Fry sauce, reduce the heat and cook for a further 1-2 mins. Stir in the Uncle Ben's Basmati Wok Rice until hot and serve immediately

Per serving
500cals (25% GDA)
6.5g sugar (7% GDA)
18.5g fat (26% GDA)
6.5g sat fat (32.5% GDA)
1.4g salt (23% GDA)

- Join psychotherapist Christine Webber and nutritionist Sian Porter, who will be answering your questions on our Quick & Easy Cooking message board on Friday January 9

Oriental Vegetable Rice

Serves: 2
Cooking time: 7 minutes

150g sugar snap peas or mange tout
1 x 250g pouch Uncle Ben's Oriental Soy Sauce & 5 Spice Wok Rice
150g baby sweetcorn
1 small red pepper, deseeded and cut into thin strips
1 courgette, thinly sliced
200g button mushrooms, finely sliced
40g unsalted peanuts, roughly chopped
1 tbsp vegetable oil

- Heat the oil in a large non stick frying pan or wok. Add all of the vegetables and cook over a high heat for 2-3 minutes, until just soft
- Add the stir fry vegetables and continue to cook for 1-2mins
- Stir in the Uncle Ben's Oriental Soy Sauce & 5 Spice Wok Rice and cook for a further 1-2 minutes. Spoon into bowls and garnish with peanuts

Per serving
468 cals (24% GDA)
9g sugar (10% GDA)
18.5g fat (26% GDA)
4g sat fat (20% GDA)
1.4g salt (23% GDA)

- Join psychotherapist Christine Webber and nutritionist Sian Porter, who will be answering your questions on our Quick & Easy Cooking message board on Friday January 9

Speedy Egg Fried Rice with Prawns

Serves: 2
Cooking time: 8 minutes

6 spring onions, sliced
1 x 250g pouch Uncle Ben's Garlic & Herb Wok Rice
100g frozen peas, defrosted
125g cooked peeled prawns
2 eggs, beaten
2 tbsp vegetable oil

- Heat the oil in large non stick frying pan or wok. Add the spring onions and peas and cook for 3-4 minutes. Add the prawns and cook for a further 2 minutes
- Add the Uncle Ben's Garlic & Herb Wok Rice and cook for a further 1-2 minutes
- Stir in the beaten eggs and cook for 30 seconds then serve immediately

Per serving
494 cals (25% GDA)
2.4g sugar (3% GDA)
22g fat (31% GDA)
4g sat fat (20% GDA)
1.1g salt (35% GDA)

- Join psychotherapist Christine Webber and nutritionist Sian Porter, who will be answering your questions on our Quick & Easy Cooking message board on Friday January 9

Oriental Sweet & Spicy Chilli Chicken Stir Fry

Serves: 2
Cooking time: 10 mins

2 x 175g skinless chicken breasts, thinly sliced
1 x 150g sachet of Uncle Ben's Oriental Sweet & Spicy Stir Fry Sauce
1 x 250g pouch Uncle Ben's Basmati Wok Rice
1 yellow pepper, deseeded and cut into thin strips
1 red onion, peeled and cut into thin strips
100g sugar snap peas or mange tout
1 spring onion, trimmed and sliced diagonally
1 handful of fresh coriander leaves, torn (optional)
1tbsp vegetable oil

- Heat the oil in a large non stick frying pan or wok, add the chicken and sugar snap peas and stir fry for around 3 minutes
- Add the yellow peppers and red onion and stir fry for further 2 minutes, keeping the vegetables crispy
- Stir in the Uncle Ben's Oriental Sweet & Spicy Stir Fry Sauce and heat through
- Add the Uncle Ben's Basmati Wok Rice and cook for a further 2 minutes
- Serve, garnished with the sliced spring onion and coriander

Per serving
604 kcals (30% GDA)
20g sugar (22% GDA)
14g fat (20% GDA)
3.25g sat fat (16% GDA)
1.7g salt (28% GDA)

- Join psychotherapist Christine Webber and nutritionist Sian Porter, who will be answering your questions on our Quick & Easy Cooking message board on Friday January 9

Red and Green Pepper Beef

Serves: 2
Cooking time: 12 mins

300g beef fillet
1 x 250g pouch Uncle Ben's Oriental Wok Rice
2 tsp Cornflour
½ tsp black pepper
1 tsp Oyster sauce
1 tsp white wine
¼ red pepper (about 50g)
¼ green pepper (about 50g)
2 slices of fresh root ginger, peeled and thinly shredded
2tbsp vegetable stock or water
1 tsp groundnut oil

- Slice the beef as thinly as possible and mix with the Cornflour, pepper, Oyster sauce and white wine. Set aside.
- Thinly slice the red and green pepper. Set aside.
- Heat the oil and add the ginger and peppers and then stir in the seasoned beef and stir-fry for 5 minutes.
- Pour over two tablespoons of stock or water and stir well until cooked. Push to one side of the wok.
- Add Uncle Ben's Oriental Wok Rice and stir-fry until well combined. Serve immediately.

Per Serving
477cals (24% GDA)
2g sugar (2% GDA)
12g fat (17% GDA)
5g saturated fat (25% GDA)
1.5g salt (25% GDA)

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Stir Fry Vegetables with Garlic & Herb Rice

Serves: 4
Cooking time: 15 minutes

1 head Pak choi (about 50g)
1 x 250g pouch Uncle Ben's Garlic & Herb Wok Rice
½ small carrot (about 30g)
50g baby corn
50g sugar snap peas
¼ red pepper (about 50g)
¼ orange pepper (about 50g)
1 spring onion (about 15g)
¼ courgette trimmed (about 50g)
30g small broccoli florets
30g trimmed french beans
2 tbsp Oyster sauce
Sesame oil for garnishing
2 tbsp groundnut oil

- Cut all of the vegetables into bite size pieces.
- Heat the oil and stir-fry the carrots for 1 minute. Add the remaining vegetables and stir-fry for 5 minutes.
- Pour over the oyster sauce and mix well until all of the vegetables are evenly coated. Season well with a little sesame oil.
- Add the Uncle Ben's Garlic & Herb Wok Rice stirring continuously for 2 minutes until very hot. Serve immediately. Per Serving
417cals (21% GDA)
7g sugar (8% GDA)
17g fat (24% GDA)
2.5g saturated fat (13% GDA)
2.8g salt (47% GDA)

- Join psychotherapist Christine Webber and nutritionist Sian Porter, who will be answering your questions on our Quick & Easy Cooking message board on Friday January 9