Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal.
Serves 4
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's Kitchen Recipe Card
Ingredients for 4 Servings
3 tbsp
Sunflower oil
2
Eggs, beaten
3
Spring onions, sliced on an angle
¼
Green pepper, deseeded and thinly sliced
¼
Red pepper, deseeded and thinly sliced
¼
Yellow pepper, deseeded and thinly sliced
¼
Orange pepper, deseeded and thinly sliced
½
Carrot, peeled and shredded
2-6
Fine green beans, shredded
8-10
Mushrooms, roughly chopped
2 tbsp
Frozen peas, defrosted
500g
Cold, cooked rice
2 tbsp
Light soy sauce or tamari, to taste
-
Salt and freshly ground black pepper
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
10 to 30 minutes
Method
Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.
Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.
Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve.
