1tablespooneach pumpkinsunflower and sesame seeds, toasted
About 60g2oz fresh rocket leaves, or baby spinach leaves
3tablespoonssoy sauce
Instructions
Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.
Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.
Stir in the rocket or spinach leaves, adding the soy sauce.
Notes
Use frozen broad beans or any canned beans as an alternative to edamame.