Veggie Rice Hot Pot
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Veggie Rice Hot Pot
Prep Time15 Minutes
Servings2
Cook Time40 Minutes
Calories483
Ingredients
1 small red pepper
140g mushrooms
2 garlic cloves
3 scallions
1 tablespoon rapeseed or olive oil
1 teaspoon Chinese five-spice powder
125g wholegrain rice
300ml reduced sodium vegetable stock (from 1 cube)
50g frozen peas
3 large eggs
1 tablespoon reduced salt soy sauce
Directions
INGREDIENTS
- 1 small red pepper (150g)
- 140g mushrooms
- 2 garlic cloves
- 3 scallions
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon Chinese five-spice powder
- 125g wholegrain rice
- 300ml reduced sodium vegetable stock (from 1 cube)
- 50g frozen peas
- 3 large eggs
- 1 tablespoon reduced salt soy sauce (15g)
METHOD
- Cut the red pepper in half, then remove the core and thinly slice. Cut the mushrooms into slices. Peel and finely chop the garlic. Trim the scallions and thinly slice.
- Heat a casserole dish with a lid (or a heavy-based pan) over a high heat. Add the oil and then tip in the peppers and mushrooms and sauté for 3 minutes until just starting to soften and turn golden. Reduce the heat, then stir in the garlic, five-spice and rice. Cook for 2 minutes, stirring, then add the stock.
- Cover the vegetable and rice mixture and simmer for 15-20 minutes until all the liquid has gone and the rice is tender. Add the peas for the last few minutes and allow them to steam on top.
- Heat a frying pan over a medium heat. Break the eggs into a bowl and lightly beat. Add the oil to the heated pan and then pour in the beaten eggs, swirling them around to make a thin omelette. Once set, slice on to a chopping board, then roll up and cut into thin shreds.
- Fluff up the veggie rice hot pot and season with the soy sauce, then gently fold in the shredded omelette and scallions and divide among plates to serve.
* Suitable for vegetarians
15 minutes
Prep Time
40 minutes
Cook Time
2
Servings
483
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores Red Pepper
€0.95
Dunnes Stores My Family Favourites Irish Large Mushrooms
€1.49€3.44/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Organic Vegetables Leeks
€2.49€8.30/kg
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores Chinese Five Spice 25g
€1.00€0.04/g
Dunnes Stores Wholegrain Rice 250g
€0.79€3.16/kg
Kallo Organic Very Low Salt Vegetable Stock Cubes 6 x 10g
€2.30€34.85/kg
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
Dunnes Stores 6 Irish Eggs Large
€1.59€0.27 each
Kikkoman Less Salt Soy Sauce 150ml
SAVE 25%
€2.62 was €3.50€17.47/l
Recipe
INGREDIENTS
- 1 small red pepper (150g)
- 140g mushrooms
- 2 garlic cloves
- 3 scallions
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon Chinese five-spice powder
- 125g wholegrain rice
- 300ml reduced sodium vegetable stock (from 1 cube)
- 50g frozen peas
- 3 large eggs
- 1 tablespoon reduced salt soy sauce (15g)
METHOD
- Cut the red pepper in half, then remove the core and thinly slice. Cut the mushrooms into slices. Peel and finely chop the garlic. Trim the scallions and thinly slice.
- Heat a casserole dish with a lid (or a heavy-based pan) over a high heat. Add the oil and then tip in the peppers and mushrooms and sauté for 3 minutes until just starting to soften and turn golden. Reduce the heat, then stir in the garlic, five-spice and rice. Cook for 2 minutes, stirring, then add the stock.
- Cover the vegetable and rice mixture and simmer for 15-20 minutes until all the liquid has gone and the rice is tender. Add the peas for the last few minutes and allow them to steam on top.
- Heat a frying pan over a medium heat. Break the eggs into a bowl and lightly beat. Add the oil to the heated pan and then pour in the beaten eggs, swirling them around to make a thin omelette. Once set, slice on to a chopping board, then roll up and cut into thin shreds.
- Fluff up the veggie rice hot pot and season with the soy sauce, then gently fold in the shredded omelette and scallions and divide among plates to serve.
* Suitable for vegetarians