Photo of Korean veggie stir-fry with crispy rice by WW

Korean veggie stir-fry with crispy rice

Points® value
Total Time
30 min
15 min
15 min


Fragrant jasmine rice

240 g, dry


2 clove(s), crushed

Tomato ketchup

3 tablespoon(s)

Light soy sauce

1½ tablespoon(s)

Dark soy sauce

1 tablespoon(s)

Maple Syrup

1 tablespoon(s)

Chilli paste

2 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


2 large, sliced

Peppers, all types

3 medium, deseeded and diced


150 g, baby button

Baby corn

150 g, halved

Vegetable Oil

1 tablespoon(s)

Spring Onions

6 medium, sliced


  1. Cook the rice to pack instructions, drain and set aside. In a jug whisk together the garlic, ketchup, soy sauces, maple syrup, chilli paste and 2 tablespoons water.
  2. Mist a nonstick wok with cooking spray and stir fry the onions over a medium heat for 2 minutes. Add the mixed peppers, mushrooms and baby corn and increase the heat to high and stir fry for 1-2 minutes. Stir in the sauce, then reduce the heat and simmer for 2-4 minutes.
  3. To make the crispy rice, heat the oil in a nonstick frying pan and fry the spring onions over a medium heat for 1-2 minutes. Remove from the pan, stir in the cold rice and season. Heat 1/2 tablespoon vegetable oil in the pan, add the rice mixture and press it flat. Cook for 5 - 10 minutes until crisp underneath. Use a fork to break it up, then divide between bowls, top with the stir-fry and serve garnished with extra spring onions.