Name: Veggie rice pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
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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Veggie rice pot

Veggie rice pot

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.6 out of 5.9 ratingsRate

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

Healthy

Vegetarian

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A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal377
fat9g
saturates2g
carbs67g
sugars9g
fibre4g
protein12g
salt1.14g

low

Method

step 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.
step 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.
step 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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A star rating of 3.6 out of 5.9 ratings

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