Spice up your vegetarian fried rice with this easy recipe and feel free to mix things up with different veg
Prep:10 mins
Serves 4
200g basmati rice or 400g/14oz leftover cooked rice1-2 red chillies, deseeded and grated or very finely chopped3 garlic cloves, crushed1 tbsp sunflower oil2 large carrots, diced200g Chinese cabbage, finely sliced2 eggs, lightly beaten3 spring onions, sliced200g frozen peas1 tbsp soy sauce, plus extra for serving, if you like
STEP 1If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.STEP 2Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.STEP 3Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.
