Veggie rice pot

Diabetes-friendly recipe for 4 people, takes only 25 mins; recipe has groundnut oil, pepper, chestnut mushroom, long grain rice, garlic clove, five-spice, dry sherry, petits pois, sesame oil, egg, spring onion and light soy sauce.

Veggie rice pot

Veggie rice pot

Recipe by Chef Soomro Course: Diabetes-friendly
Servings

4

servings
Prep time

10 mins

Ingredients

  • Garlic Clove: 2 garlic cloves, finely chopped
  • Pepper: 2 peppers (one red, one yellow), deseeded and thickly sliced
  • Spring Onion: bunch spring onions, sliced diagonally
  • Egg: 2 eggs, beaten
  • Sesame Oil: 1 tsp sesame oil
  • Dry Sherry: 3 tbsp dry sherry (optional but worth it)
  • Chestnut Mushroom: 250g pack shiitake or chestnut mushrooms (I used shiitake)
  • Groundnut Oil: 1 tbsp sunflower or groundnut oil
  • Petits Pois: 140g frozen petits pois
  • Long Grain Rice: 250g long grain rice (not the easy-cook type)
  • Five Spice: 1 heaped tsp five-spice powder
  • Light Soy Sauce: 1 tbsp light soy sauce, or more if you like

Directions

  1. 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.
  2. 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.
  3. 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.