Name: Spicy vegetable egg fried rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 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

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

Method

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.

Red Thai salmon curry

Ingredients

Nutrition

Method

step 1

step 2

step 3

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