Veggie rice pot

Veggie rice pot

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Find two of your five-a-day in this veggie dish - a superhealthy option for midweek with plenty of seasoning

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
377
protein
12g
carbs
67g
fat
9g
saturates
2g
fibre
4g
sugar
9g
salt
1.14g

Ingredients

  • 1 tbsp sunflower or groundnut oil
  • 2 peppers (one red, one yellow), deseeded and thickly sliced
  • 250g pack shiitake or chestnut mushrooms (I used shiitake)
  • 250g long grain rice (not the easy-cook type)
  • 2 garlic cloves, finely chopped
  • 1 heaped tsp five-spice powder
  • 3 tbsp dry sherry (optional but worth it)
  • 140g frozen petits pois
  • 1 tsp sesame oil
  • 2 eggs, beaten
  • bunch spring onions, sliced diagonally
  • 1 tbsp light soy sauce, or more if you like

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Method

  1. Boil the kettle. Heat the oil in a large, deep frying pan, then add the peppers and mushrooms. Fry over a high heat for 3 mins or until starting to soften and turn golden. Turn down the heat, then stir in the rice, garlic and five-spice. Sizzle for 2 mins, then splash in the Sherry, if using, and top up with 350ml hot water.
  2. Cover the pan and simmer for 15-20 mins until all of the liquid has gone and the rice is tender, stirring now and again. Add the peas for the final few mins.
  3. Heat another frying pan, add a drop of the sesame oil, then add the eggs. Swirl around the pan to make a thin omelette. Once set, turn out onto a board, roll up and shred thinly. Tip the egg and spring onions onto the rice, fluff up with a fork, season with soy sauce and sesame oil, then serve.

Recipe from Good Food magazine, July 2011

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Comments

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chillikat's picture
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I too found that I had to add extra water as 350 ml was nowhere near enough. Though the flavour itself was actually lovely, I found it desperate for salt. I used extra soy too. I think I will try this again, only next time I will ignore the "not easy cook rice" as I think that is exactly what this recipe is crying out for with so short a cooking time...

yvettelc30's picture
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Surprisingly tasty and healthy :) I used brown rice and cooked for 10 minutes beforehand and followed the recipe.

buggerzinha's picture
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It's a nice enough taste which makes me want to repeat it as a mid week's tea (3 stars). As I am generally not good with cooking rice to the point I stuck exactly to the recipe's measures - which left the rice sticking to the pot's bottom and too hard. So I poured in a bit more hot water - which turned the whole dish into a sticky mash. Not a pleasant sight (1 star) and a rather disappointing result. Will try again with separately cooked chinese noodles though.

marieb1's picture
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Tasty and healthy - the five spice powder really helps the flavour.
I didn't include the sherry but might next time if I have it to see the difference.
Overall I prefer the 'fast fix rice' recipe that's also on the site.

jiggler69's picture
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A good quick healthy meal.

dcollingridge's picture
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delicious and very easy - I lightly fried the spring onions.

dcollingridge's picture
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delicious and very easy - I lightly fried the spring onions.

kplant1's picture
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I used oyster mushrooms as well as shiitake and used brown rice also. Since it takes so long for brown rice to cook, I cooked it first in veg stock and then added the rice to the veggies, minus the water obviously. Big hit in our house!

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