Special vegetable fried rice recipe
ingredients
250 g (9 oz) long-grain rice
Fry Light for spraying
2 eggs, beaten
1 red pepper, cored, deseeded and finely chopped
6 spring onions, trimmed and cut into diagonal slices
1 carrot, peeled and cut into matchsticks
100 g (3 1/2 oz) mangetout, thinly sliced
100 g (3 1/2 oz) shelled peas
200 g (7 oz) can sliced water chestnuts, drained
8 - 10 button mushrooms, sliced
1 garlic clove, peeled and crushed
1 tsp finely grated fresh root ginger
1 tsp mild chilli powder
2 tbsp dark soya sauce
salt and freshly ground black pepper
Fry Light for spraying
2 eggs, beaten
1 red pepper, cored, deseeded and finely chopped
6 spring onions, trimmed and cut into diagonal slices
1 carrot, peeled and cut into matchsticks
100 g (3 1/2 oz) mangetout, thinly sliced
100 g (3 1/2 oz) shelled peas
200 g (7 oz) can sliced water chestnuts, drained
8 - 10 button mushrooms, sliced
1 garlic clove, peeled and crushed
1 tsp finely grated fresh root ginger
1 tsp mild chilli powder
2 tbsp dark soya sauce
salt and freshly ground black pepper
method
1. Cook the rice in boiling water according to the packet instructions. Drain, cool and set aside.
2. Meanwhile, spray a large, non-stick frying pan with Fry Light. When hot, pour in the beaten eggs. Lower the heat and cook gently for 8 - 10 minutes until the base is browned, flip over and cook for a further 3 - 4 minutes. Remove from the heat and set aside. When cool, cut into thin strips.
3. Put the red pepper, spring onions, carrot, mangetout, peas, water chestnuts and mushrooms in the frying pan. Add the garlic and ginger and stir-fry for 4 - 5 minutes over a medium-high heat.
4. Add the cooked rice and chilli powder, and stir-fry for 1 - 2 minutes. Add the egg strips and heat through. Stir in the soya sauce and mix thoroughly. Season with salt and pepper to taste and serve immediately.
Cook's note
This tasty dish is an ideal way to use up leftover cold cooked rice.
2. Meanwhile, spray a large, non-stick frying pan with Fry Light. When hot, pour in the beaten eggs. Lower the heat and cook gently for 8 - 10 minutes until the base is browned, flip over and cook for a further 3 - 4 minutes. Remove from the heat and set aside. When cool, cut into thin strips.
3. Put the red pepper, spring onions, carrot, mangetout, peas, water chestnuts and mushrooms in the frying pan. Add the garlic and ginger and stir-fry for 4 - 5 minutes over a medium-high heat.
4. Add the cooked rice and chilli powder, and stir-fry for 1 - 2 minutes. Add the egg strips and heat through. Stir in the soya sauce and mix thoroughly. Season with salt and pepper to taste and serve immediately.
Cook's note
This tasty dish is an ideal way to use up leftover cold cooked rice.
serving amount
serves 4
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more information
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