Operation Transformation - Week 1 Dinner Plan Veggie Rice Hot Pot
2 people
45 minutes
20 minutes
Ingredients
- 1 tsp Chinese 5 Spice
- 3 large Eggs
- 50 g Frozen Peas
- 2 cloves Garlic
- 140 g Mushrooms
- 1 tbsp Rapeseed Oil
- 1 - Red Pepper
- 3 - Scallions
- 1 tsp Sesame Oil
- 1 tbsp Soy Sauce reduced salt
- 300 ml Vegetable Stock reduced salt
- 125 g Wholegrain Rice
Method
- Cut the pepper in half, then remove the seeds and core and thinly slice. Cut the mushrooms in half. Peel and finely chop the garlic. Trim the scallions and thinly slice.
- Heat a casserole dish with a lid (or a heavy-based saucepan) over a high heat. Add the rapeseed 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 gently for 20-25 minutes, then add the peas and leave for another 5-10 minutes until all the liquid has absorbed and the peas have steamed on top.
- Heat a frying pan over a medium heat. Break the eggs into a bowl and lightly beat. Add sesame oil to the heated pan and pour in the beaten eggs, swirling them around to make a thin omelette. Once set, roll the omelette in the pan. slide on to a chopping board 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.
