Veggie rice pot
Find two of your five-a-day in this veggie dish - a superhealthy option for midweek with plenty of seasoning
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian, Low-fat, Super healthy
- 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.
- 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.
- 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.
PER SERVING
377 kcalories, protein 12.0g, carbohydrate 67.0g, fat 9.0 g, saturated fat 2.0g, fibre 4.0g, sugar 9.0g, salt 1.14 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1415667/
http://www.bbcgoodfood.com/recipes/1415667/
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Ingredients
- 1.0 tbsp sunflower or groundnut oil
- 2 peppers (one red, one yellow), deseeded and thickly sliced
- 250.0g pack shiitake or chestnut mushrooms (I used shiitake)
- 250.0g long grain rice (not the easy-cook type)
- 2 garlic cloves , finely chopped
- 1 heaped tsp five-spice powder
- 3.0 tbsp dry sherry (optional but worth it)
- 140.0g frozen petits pois
- 1.0 tsp sesame oil
- 2 eggs , beaten
- bunch spring onions , sliced diagonally
- 1.0 tbsp light soy sauce , or more if you like
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian, Low-fat, Super healthy
Ingredients
- 1.0 tbsp sunflower or groundnut oil
- 2 peppers (one red, one yellow), deseeded and thickly sliced
- 250.0g pack shiitake or chestnut mushrooms (I used shiitake)
- 250.0g long grain rice (not the easy-cook type)
- 2 garlic cloves , finely chopped
- 1 heaped tsp five-spice powder
- 3.0 tbsp dry sherry (optional but worth it)
- 140.0g frozen petits pois
- 1.0 tsp sesame oil
- 2 eggs , beaten
- bunch spring onions , sliced diagonally
- 1.0 tbsp light soy sauce , or more if you like
PER SERVING
377 kcalories, protein 12.0g, carbohydrate 67.0g, fat 9.0 g, saturated fat 2.0g, fibre 4.0g, sugar 9.0g, salt 1.14 g
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14 July 2011
KPP rated and commented on this recipe
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28 February 2012
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28 February 2012
Diane commented on this recipe
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