Veggie Fried Rice

40 min · Easy · Serves 1

400 kcal per serving · 10g protein

Leftover rice stir-fried hot with peas, carrots and sweetcorn in a glossy soy glaze. A fast, satisfying vegan dinner.

Ingredients

• 150 g Rice
• 40 g Peas
• 50 g Carrots
• 40 g Sweetcorn
• 2 tbsp Soy Sauce
• 1 tbsp Neutral oil

Method

1. Cook the rice

   

   Simmer the rice in a pot of salted water for 12–15 minutes until tender, then drain and spread it out on a plate to cool and dry — cold, day-old rice fries best.

2. Prep

   

   Dice the carrots small. Have the cooked rice and the rest of the vegetables ready by the stove.

3. Fry the veg

   

   Heat a little oil in a wok over high heat until it shimmers. Add the carrots, peas and sweetcorn and stir-fry — keep everything moving — for 2–3 minutes until just tender.

4. Add rice

   

   Add the rice and stir-fry hard for 2 minutes, breaking up any clumps with the back of the spoon, until every grain is hot through.

5. Season & serve

   

   Pour in the soy sauce, toss to coat everything evenly, and serve hot.