Japanese Jambalaya

This is a hearly warming dish that does not bear a huge resemblance to traditional jambalaya, but is an adaptation of an authentic Japanese take on an American dish. Authenticity is, after all, terribly overrated.

It is also a fantastic way of using up leftover vegetables, as you can just throw in whatever comes to hand.


  • 1½ cups brown rice
  • 300g assorted vegetables
  • 60g sweetcorn
  • 1 tbsp oil
  • 2 cloves garlic
  • 500 ml passata
  • 220 ml stock
  • 1 tsp salt
  • 1 tbsp curry powder
  • ½ tsp chilli flakes


Wash the rice and shred the vegetables. In a large saucepan with a lid, brown the garlic in the oil, then toss in the vegetables and the rice. Pour in the stock and the passata and put on the lid. Cook on a low-medium heat for 45 minutes, then stir well. Remove from the heat and allow to sit for 10-15 minutes. Dead easy. Enjoy!

Per serving: Cals (very approx): 350, 75g C, 5g P, 2g F.