VEGGIE RICE POT

Veggie rice pot image

Find two of your 5-a-day in this veggie dish - a superhealthy option for midweek, with plenty of seasoning

Provided by Jane Hornby

Time 35m

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 377 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.14 milligram of sodium