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
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
- 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.
- 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.
- 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.
