Cook the rice in a large saucepan of boiling water over high heat for 12 minutes or until just tender. Drain and rinse under cold running water, then drain again and set aside.
Heat half the sunflower oil in a large non-stick frying pan over high heat. Add the beef and five-spice seasoning and cook, stirring and breaking up any large lumps with the back of a spoon, for 10 minutes or until cooked and golden. Add the edamame, chilli sauce (if using) and ¼ cup (60 ml) water. Cook, stirring occasionally, for 2 minutes or until the beans are heated through and the water has evaporated.
Meanwhile, heat the remaining sunflower oil in a large wok over high heat. Add the garlic and stir-fry for 2 minutes or until just tender and light golden. Add the zucchini, spinach and drained rice and cook, tossing, for 2 minutes or until the zucchini and spinach have wilted and the rice is hot. Remove the wok from the heat and toss through the basil and coriander.
Divide the green rice among serving bowls and top with the beef mixture. Serve hot with lime wedges.
NOTE: You can find packets of shelled edamame in the freezer section of larger supermarkets and Asian grocers. If unavailable, buy frozen edamame pods and thaw before removing the beans – you will need about 400 g of the pods to yield the quantity of beans required in this recipe.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||14.1 g|
|- Saturated fat||2.9 g|
|Total carbohydrates||35.2 g|
|- Total sugars||5.2 g|