Thursday, 8 May 2014

simply eat. veggie mains // rainbow veggie special fried rice

This is possibly my favourite go-to store cupboard recipe and it is a great way to use up odd bits of vegetables that might be starting to look a bit sad... We hate to waste anything around here and stirfrys, smoothies and soups are great for helping with that!

So today's recipe is obviously a stirfry and makes a great one pot meal for two hungry people OR a special side dish to go with your favourite chinese dishes. 

  • 1tsp Sunflower/Plain Oil
  • Handful of Cashews roughly chopped (obviously optional if your allergic!)
  • 2 Spring Onions chopped
  • 1 Small Carrot grated
  • 1/2 Red Pepper Diced
  • Handful of Mangetout/Sugar Snap Peas sliced on the diagonal
  • Handful of Baby Sweetcorn sliced
  • 4-5 Mushrooms chopped
  • 1 Egg lightly whisked
  • 1 Packet of Ready Cooked Wholegrain/Brown Rice
  • 1tbsp Soy Sauce (light or dark whatever you have)
  • 1-2tbsp Sweet Chilli Sauce
  • Sesame Oil and Seeds (optional)

  • Heat oil in a large pan and add in cashews to toast slightly, once browned add in all the other veg apart from the carrot.
  • Cook for a few minutes until the mushrooms have reduced in size. (If you find the veg is catching on the pan just add in a splash of water, this stops the burning and steams the veg. Much better than adding more oil.)
  • Tip in the packet of rice and add the grated carrot, stir to combine and add a splash of water to help steam the rice and bring it back to life.
  • For the Egg I like to zap it in a mug in the microwave for 20-30sec so it's just cooked and then add to the pan. I just find this way less messy compared to cooking it directly in the pan as it usually sticks!
  • Add in the soy and sweet chilli sauces, stir well. You can add more or less depending on your taste.
  • Dish up and sprinkle with sesame seeds and a teeny drizzle of sesame oil.

If you have any left over meat from a roast or some prawns lurking in the freezer then these all make great additions to this recipe, maybe add a squeeze of lemon or lime if adding prawns... Just add whatever you have in with all the veg. 

The vegetables I have used are just what I had in the fridge at the time so whatever you have to hand is fine, if it needs eating up then chuck it in! The more colour variety in the dish just means a better variety of different vitamins in your meal.


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