dish'd is a new online food store - customers can select high quality and great tasting dishes created in conjunction with Three Hatted chef, Jacques Reymond delivered to their door. 


  • 300 grams cooked Basmati rice

  • 2 medium sized tomatoes, de seeded and diced coarsely

  • 40 grms of cooked green peas

  • 1 tbsp sliced spring onions white only

  • 1 small onion sliced in thin wedges

  • 2 tbsp of water

  • 2 cloves garlic sliced

  • ½ tsp grated ginger

  • 1 ½ tbsp. panca chili pepper paste

  • 1 tbsp lemon juice

  • 3 tbsp chopped coriander

  • 1 tbsp crème fraîche

  • ¼ tsp ground turmeric

  • Pinch of salt

  • 3 tbsp vegetable oil


  • 1.

    In a wok heat up the oil. Add the onion and garlic and sweat over a low heat until soft. 

  • 2.

    Add turmeric, ginger, diced tomato and panca chili pepper paste and cook until fragrant for about 3 minutes. 

  • 3.

    Add the water, the rice, salt, the peas, spring onion and stir fry quickly at medium high temperature until the rice is warm.

  • 4.

    Add the lemon juice, crème fraîche, coriander. Mix well and serve.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 421kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 26g
  • Carbohydrate 73g
  • Sugar 27g
  • Sodium 36mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipes courtesy of Jacques Reymond and dish'd 

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