Veggie rice pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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 clovesfinely chopped
- 1 heaped tsp five-spicepowder
- 3 tbsp dry sherry(optional but worth it)
- 140g frozen petits pois
- 1 tsp sesame oil
- 2 eggsbeaten
- bunch spring onionssliced diagonally
- 1 tbsp light soy sauceor more if you like
Nutrition: per serving
- kcal377
- fat9g
- saturates2g
- carbs67g
- sugars9g
- fibre4g
- protein12g
- salt1.14glow
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.
