Stranger Foods

Veggie rice pot

Serves 4 | Prep 10 mins | Cook 25 mins

Forget the takeaway and make your own Chinese special rice at home. You can add all sorts of other veg to this too, such as beansprouts, broccoli florets and baby corn.

Source: BBC Good Food: Low-fat Feasts

Ingredients

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Imperial

x0.5

1 tbsp sunflower or rapeseed oil
2 peppers (1 red, 1 yellow) , deseeded and thickly sliced
250 g pack shiitake or chestnut mushrooms, sliced
250 g long grain rice (not the easy-cook type)
2 cloves garlic, finely chopped
1 heaped tsp five-spice powder
3 tbsp dry sherry
140 g frozen petit pois
1 tsp sesame oil
2 eggs, beaten
1 bunch spring onions, sliced diagonally
1 tbsp light soy sauce, or more if you need it

Instructions

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Boil the kettle. Heat the oil in a large, deep frying pan with a lid, then add the peppers and mushrooms. Fry over a high heat for or until starting to soften and turn golden. Turn down the heat, then stir in the rice, garlic and five-spice. Sizzle for , then splash in the sherry and top up with 350 ml hot water.
Cover the pan and simmer for until all of the liquid has been absorbed and the rice is tender, stirring now and again. Add the peas for the final few minutes.
Heat another frying pan, add a drop of sesame oil, then add the eggs. Swirl them around the pan to make a think omelette. Once set, turn out on to a board, roll up and shred thinly. Tip the egg and spring onions on to the rice, fluff up with a fork, season with soy sauce and the remaining sesame oil, then serve.

Nutrition

Per Serving	% Daily Value
Calories 377 kcal	18.9%
Total Fat 9 g	11.5%
Saturated Fat 2 g	10.0%
Carbohydrates 67 g	24.4%
Dietary Fibre 4 g	14.3%
Sugars 9 g	18.0%
Protein 12 g	24.0%
Sodium 1.14 g	49.6%

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