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Spicy vegetable egg fried rice

Spicy vegetable egg fried rice

A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Spice up your vegetarian fried rice with this easy recipe and feel free to mix things up with different veg

  • Healthy
  • Vegetarian
Nutrition: per serving
low insalt0.84g


  • 200g basmati rice or 400g/14oz leftover cooked rice
  • 1-2 red chillies , deseeded and grated or very finely chopped
  • 3 garlic cloves , crushed
  • 1 tbsp sunflower oil
  • 2 large carrots , diced
  • 200g Chinese cabbage , finely sliced
  • 2 eggs , lightly beaten
  • 3 spring onions , sliced
  • 200g frozen peas
  • 1 tbsp soy sauce , plus extra for serving, if you like


  • STEP 1

    If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.

  • STEP 2

    Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.

  • STEP 3

    Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Recipe from Good Food magazine, February 2011

Goes well with


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A star rating of 4.3 out of 5.11 ratings

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