Veggie rice pot

Veggie rice pot

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(9 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

Find two of your 5-a-day in this veggie dish – a superhealthy option for midweek, with plenty of seasoning

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal377
  • fat9g
  • saturates2g
  • carbs67g
  • sugars9g
  • fibre4g
  • protein12g
  • salt1.14g
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  • 1 tbsp sunflower or groundnut oil
  • 2 peppers (one red, one yellow), deseeded and thickly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • bunch spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp light soy sauce, or more if you like


  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.

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Comments, questions and tips

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6th Oct, 2016
Definitely needs more liquid, mine dried out and burned within 5 minutes, will try it again though as what wasn't burned was still tasty.
15th Mar, 2015
I swapped the water and sherry for 350ml of dashi stock. I also used sushi rice instead of long grain. The stock combats the lack of salt that some have complained of and the sushi rice meant that I didn't have to add extra water
11th Jul, 2014
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...
22nd Jan, 2013
Surprisingly tasty and healthy :) I used brown rice and cooked for 10 minutes beforehand and followed the recipe.
6th Nov, 2012
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.
4th Oct, 2012
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.
22nd Jun, 2012
A good quick healthy meal.
28th Feb, 2012
delicious and very easy - I lightly fried the spring onions.
28th Feb, 2012
delicious and very easy - I lightly fried the spring onions.
14th Jul, 2011
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!
20th Oct, 2013
can i use noodles instead of rice? would it taste better or worse?
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