Veggie rice pot

bbc good food magazine july chestnut mushroom chestnut mushrooms chinese diner dinner dry sherry egg eggs five a day five-spice five-spices folic acid fried rice garlic clove garlic cloves groundnut oil healthy light soy sauce long grain rice pepper peppers petits pois rice sesame oil spring onion spring onions super superhealthy supper veggie vitamin c

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Source

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

Method

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.