After a bit of chopping, this is a quick and easy way to fill up tummies on a weeknight, with a good lot of veggies - the more the better! It's certainly fine to throw in whatever kind or variety you fancy; and use up all of the odds and ends in your fridge. For extra jazz, serve with a variety of toppings such as gluten free hoisin or sweet chilli sauce, toasted seeds or fresh aromatic herbs.
Rainbow Fried Rice Ingredients
- A thumb-sized piece of ginger
- 1 garlicclove
- 1 red chilli (optional)
- 4 carrots
- 200g peas or mange tout
- 1 large red pepper
- 4 spring onions
- 500g cooked rice or quinoa
- 300g cooked chicken or prawns
- 2 eggs
- A large handful of coriander
- Tamari soya sauce and sesame oil (to taste)
- Olive oil for frying
Rainbow Fried Rice Method
- Prepare the fresh ingredients: grate or finely slice the ginger, crush the garlic, deseed and finely chop the chilli. Dice the all of the veggies, and chicken (if using).
- Heat 1-2 tbsp of oil in a large wok or frying pan on a medium-high heat. When it’s nice and hot add the ginger, garlic and chilli. Sizzle for a minute or two.
- Toss in the vegetables and stir fry for 5 minutes until the carrots are slightly tender. Add in the rice and chicken, and continue to stir until the rice is piping hot.
- Make a well in the middle of the rice, and crack in the eggs. Leave to cook without stirring for about 30 seconds, then slowly start to stir in the rice mixture to the cooked bits of egg (this makes sure you have little scrambled bits in the rice rather than a big stodgy mess, as well as nice crispy bits of rice).
- Finally, season to your taste with the tamari and a drizzle of sesame oil, and scatter with the coriander before serving.
- Makes 4 Portions