Vegetarian Fried Rice

Even though I had to modify this recipe to suit my pantry, what the shop had on their shelf and what I had as leftovers; this is a great recipe for just that... using up leftovers whether it be rice, vegetables or meat. It also is a great way to offer flexibility to the week day meal. This delicious recipe is from Cyrus Todiwala, Chef of Café Spice Namasté and one of the Incredible Spice Men.  

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• Vegetarian Fried Rice - Cyrus Todiwala
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• 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
• 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

1. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, break them up as they cook.

2. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, add stir-fry for a couple of minutes until they are softened, but still have some bite.

3. Add rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve.

Notes: I used sesame oil instead of sunflower oil. I used a bag of mixed fresh vegetables however using frozen is fine. 

Have a  great weekend everyone and stay safe!  - JD