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Veggie rice pot

Veggie rice pot

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Rating: 4 out of 5.9 ratings
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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
HighlightNutrientUnit
kcal377
fat9g
saturates2g
carbs67g
sugars9g
fibre4g
protein12g
low insalt1.14g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

Rating: 4 out of 5.9 ratings
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