Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal.
Ingredients
3 tbsp sunflower oil
2 free-range 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 (oyster mushrooms if on a low-FODMAP diet)
2 tbsp frozen peas, defrosted
500g/1lb 2oz cold, cooked rice
2 tbsp light soy sauce or tamari, to taste
salt and freshly ground black pepper
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.
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Source: BBC FOODS
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