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Veggie rice pot

Veggie rice pot

A star rating of 3.6 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
low insalt1.14g


  • 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


  • 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.

Goes well with

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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