Operation Transformation airs every Wednesday on RTÉ One.
Ingredients
Serves 2 (each serving contains approximately 483kcal, 20g protein, 17g fat, 64g carbohydrates)
- 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
