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    Spiced rice with egg-fried veg

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    Spiced rice with egg-fried veg

    Add tofu or raw mangetout to any left overs for a nutritious lunch

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1 onion, chopped
    • 2 tbsp vegetable oil
    • 2 tsp five spice powder
    • 250g essential Waitrose whole grain rice
    • 250g essential Waitrose mushrooms, quartered
    • 250g tenderstem broccoli tips
    • 1 red chilli, sliced
    • 2 tbsp light soy sauce
    • 3 eggs, lightly beaten


    1. Fry the onion in 1 tbsp oil for 5 minutes. Add the five spice and fry for 1 minute more; add the rice and cover with 600ml water. Bring to the boil, turn the heat down, cover and simmer for 25 minutes, until the liquid has been absorbed.
    2. When the rice is nearly done, heat the remaining oil in a large wok and stir-fry the vegetables, chilli and soy sauce for 3 minutes until just cooked, but with bite. Push to one side of the pan and add the eggs. Scramble them slightly, then stir into the vegetables. Serve tossed with the rice.

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