Veggie Fried Rice
200g/7oz/scant 1 cup rice
2 tbsp oil
2 garlic cloves, crushed
1 red (bell) pepper, seeded and diced
125g/4oz mushrooms, sliced
4 spring onions (scallions), sliced diagonally
125g/4oz bean sprouts
125g/4oz/1 cup frozen peas
2 tbsp soy sauce
3 medium (US large) eggs, beaten
1 tsp Chinese five-spice powder
a few drops of sweet chilli sauce
1 Cook the rice according to the pack instructions. Cool in the pan, then cover with clingfilm (plastic wrap) and chill in the refrigerator for 2 hours or overnight.
2 Heat the oil in a wok or large frying pan over a high heat. Add the garlic, red pepper, mushrooms, spring onions, bean sprouts and peas and stir-fry for 3 minutes. Add the soy sauce and stir-fry briskly.
3 Fork up the cold rice, stir it into the vegetables in the wok and stir-fry for 2–3 minutes. Pour in the eggs and stir-fry for 2–3 minutes until the eggs have scrambled and the rice is heated through.
4 Stir in the five-spice powder and serve the rice hot, sprinkled with sweet chilli sauce.