Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal.
If you’re on a low-FODMAP diet, make sure you only use the green tops of the spring onion, not the white.
3 tbsp sunflower oil
2 free-range eggs, beaten
3 spring onions, sliced on an angle
¼ green pepper, deseeded and thinly sliced
¼ red pepper, deseeded and thinly sliced
¼ yellow pepper, deseeded and thinly sliced
¼ orange pepper, deseeded and thinly sliced
½ carrot, peeled and shredded
2–6 fine green beans, shredded
8–10 mushrooms, roughly chopped (oyster mushrooms if on a low-FODMAP diet)
2 tbsp frozen peas, defrosted
500g/1lb 2oz cold, cooked rice
2 tbsp light soy sauce or tamari, to taste
salt and freshly ground black pepper
Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.
Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.
Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve
In other news – RIP: Ukhozi FM drama actor DJ Mgcino Shezi has died
Ukhozi FM radio drama actor and radio DJ Mgcino Shezi has died. Mgcino worked for several community radio stations including Imbokodo FM.