Pic of Turmeric & cashew rice with sugar snap peas & fried egg

Turmeric & cashew rice with sugar snap peas & fried egg

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Vegetarian mains

Turmeric & cashew rice with sugar snap peas & fried egg

Serves 2 35 min
Fresh, crunchy sugar snap peas are the star of this dish, combined with fresh lime and coriander to really make them shine. The fried garlic gives the fluffy yellow rice a wonderful aroma that goes perfectly with the roasted cashew nuts, and the runny egg gives you the chance to get messy and mix everything to create a vibrant and colourful plate.


  • 200g basmati rice
  • 1/4 tsp turmeric
  • 200g sugar snap peas
  • sunflower or rapeseed oil, for frying
  • 2 garlic cloves, peeled & finely sliced
  • 60g roasted cashew nuts
  • 2 shallots, peeled & sliced
  • 1 lime, zest & juice of ½, & the remaining ½ cut into wedges
  • 15g fresh coriander, chopped
  • 2 eggs
Image of Turmeric & cashew rice with sugar snap peas & fried egg


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Rinse the rice until the water runs clear. Transfer to a small saucepan, one with a lid. Add 500ml water, the turmeric and a good pinch of salt. Bring up to the boil, cover with the lid and cook on a low boil for 10 minutes.
  • Step 2

    Meanwhile, snap off the stem end of the sugar snap peas and blanch them in boiling water for 1 or 2 minutes until tender but still crisp. Drain immediately and submerge the peas into a bowl of ice water and leave to go cold. Drain the sugar snap peas and set aside to dry.
  • Step 3

    When the rice is cooked, fluff it with a fork and let it rest for a couple of minutes.
  • Step 4

    In a frying pan over a medium-high heat, add a drizzle of sunflower oil and quickly fry the garlic until golden. Stir in the rice, cashew nuts and season to taste.
  • Step 5

    In another frying pan, add a drizzle of oil and cook the shallots until soft and translucent. Add the blanched sugar snap peas and give it a very quick turn. Transfer the mix to a bowl and gently toss in the lime juice, zest and the coriander.
  • Step 6

    In the same pan, fry the eggs until the whites are set.
  • Step 7

    Divide the rice and sugar snap mixture between two plates and top each with a fried egg. Grind some black pepper on top of the eggs and serve with lime wedges to squeeze over the top.

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