Veggie rice pot

Latest comments and suggestions

• KPP

  14 July 2011

  KPP rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Diane

  28 February 2012

  Diane rated and commented on this recipe

  

  delicious and very easy - I lightly fried the spring onions.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Diane

  28 February 2012

  Diane commented on this recipe

  delicious and very easy - I lightly fried the spring onions.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jiggler

  22 June 2012

  Jiggler rated and commented on this recipe

  

  A good quick healthy meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicole

  04 July 2012

  Nicole rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MarieB

  04 October 2012

  MarieB rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• buggerzinha

  06 November 2012

  buggerzinha rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yvettelc30

  22 January 2013

  yvettelc30 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1415667/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

377 kcalories, protein 12g, carbohydrate 67g, fat 9 g, saturated fat 2g, fibre 4g, sugar 9g, salt 1.14 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.