Stranger Foods

Veggie rice pot

Serves 4 35 mins

35 mins	Total
10 mins	Prep
25 mins	Cook

Vegetarian Recipe image

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.

Ingredients

x0.5

Metric

Imperial

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

°C

°F

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

kcal 377
fat 9 g
saturates 2 g
carbs 67 g
sugar 9 g
fibre 4 g
protein 12 g
salt 1.14 g

Veggie rice pot

Ingredients

Instructions

Nutrition

BBC Good Food: Low-fat Feasts