Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Turmeric-fried veggie rice
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 tbsp vegetable oil, plus a little to fry the eggs
- 250g chestnut mushrooms, sliced
- 75g ginger, finely grated
- 2 thumb-sized pieces fresh turmeric, peeled and finely grated (or ground turmeric 1 heaped tsp)
- 2 red chillies, seeded and finely chopped
- 4 fat cloves garlic, thinly sliced
- 4 lime leaves, shredded
- 8 brussels sprouts, thinly sliced
- 350g ready-cooked basmati rice, chilled
- 6 medium eggs
- 4 spring onions, thinly sliced
- 2 medium carrots, peeled into ribbons
- a small bunch coriander, finely chopped
- sriracha or sweet chilli sauce, to serve
Method
- STEP 1
Heat the oil in a large frying pan or wok, add the mushrooms and fry for 5 minutes or until all of their moisture has evaporated. Add the ginger, turmeric, chillies, garlic and kaffir lime leaves, followed by the brussels sprouts, and fry for 1 minute.
- STEP 2
Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute, shaking the pan a few times to prevent sticking.
- STEP 3
Fry the eggs in a separate frying pan in a little vegetable oil to your liking.
- STEP 4
Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning. Give everything one final stir and serve with a fried egg and a drizzle of sriracha or sweet chilli sauce, if you like.
