Veggie rice pot
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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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 377
  • fat 9g
  • saturates 2g
  • carbs 67g
  • sugars 9g
  • fibre 4g
  • protein 12g
  • 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

  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.

  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.

  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.

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