Veggie rice pot

• sunflower or groundnut oil↗1 tbsp tbsp
• peppers↗2

  (one red, one yellow), deseeded and thickly sliced

• pack shiitake or chestnut mushrooms↗250g g

  (I used shiitake)

• long grain rice↗250g g

  (not the easy-cook type)

• garlic cloves↗2

  finely chopped

• 1 heaped tsp five-spice tsp

  powder

• dry sherry↗3 tbsp tbsp

  (optional but worth it)

• frozen petits pois↗140g g
• sesame oil↗1 tsp tsp
• eggs↗2

  beaten

• spring onions↗bunch

  sliced diagonally

• light soy sauce↗1 tbsp tbsp

  or more if you like

Step-by-step instructions

1. 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. 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. 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.