Veggie rice pot
By Jane Hornby
Find two of your five-a-day in this veggie dish – a superhealthy option for midweek with plenty of seasoning
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 377
-
fat 9g
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saturates 2g
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carbs 67g
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sugars 9g
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fibre 4g
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protein 12g
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salt 1.14g
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
Method
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.
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.
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.
