Spicy vegetable egg fried rice

• basmati rice↗200g g

  or 400g/14oz leftover cooked rice

• red chillies↗1-2

  deseeded and grated or very finely chopped

• garlic cloves↗3

  crushed

• sunflower oil↗1 tbsp tbsp
• large carrots↗2

  diced

• Chinese cabbage g

  finely sliced

• eggs↗2

  lightly beaten

• spring onions↗3

  sliced

• frozen peas↗200g g
• soy sauce↗1 tbsp tbsp

  plus extra for serving, if you like

Step-by-step instructions

1. 1

   If 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.

2. 2

   Heat 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.

3. 3

   Push 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.