Preparation time: 15 – 20 mins
- 2 cups of long grain rice
- 3 cups of water
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 free range eggs (omit if Vegan)
- 1 tsp Chinese five spice
- 1 tsp of vegetable stock
- 1 chilli diced
- 1 clove of garlic diced
- Good tsp of diced fresh ginger root
- 1/2 brown onion diced
- 2 carrots diced
- 2 sticks of celery diced
- 1 small red capsicum diced
- 1/2 cup of frozen or fresh peas
- soy sauce or tamari to taste
Cook the rice in a heavy based saucepan by adding the water, bringing to the boil and simmering very gently with the lid on for 10-15 mins or until all the water has been absorbed. Drain and rinse under cold water or leave to cool.
Beat the eggs (if using) with a little water and the 5 spice powder.
Heat a little of the sesame oil in a wok or fry pan and when hot add the egg and cook quickly until soft and fluffy; remove from pan and set aside.
Heat the remaining sesame oil and the vegetable oil in the same pan. Add the chilli, garlic and ginger and cook for a few minutes until soft and fragrant.
Add the diced vegetables excluding the peas; sprinkle with a little vegetable stock and fry until the carrot just starts to cook. Add the peas and cooled rice and toss until well mixed and coated in oil and sizzling.
Mix through the cooked egg and a good splash or two of soya sauce or tamari. Serve immediately
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