Vegetable Fried Rice

A meal in itself! Vegetarian, not vegan, this recipe.  Anyone who knows the difference between dark and light soy sauce please let me know (are they actually a different colour?  Is there more to it than that?)

1/2 small red onion, diced

1/4 cup diced carrots

1/4 cup mushrooms sliced

1/4 cup green pepper, diced

1 spring onion, chopped

1/2 cup mung bean sprouts, cleaned and trimmed

2 to 3 cups cooked white rice, cooled

2 eggs

2 tbsp oil

2 tsp dark or mushroom soy sauce

1 tsp salt

1 tsp light soy sauce

pinch of pepper


Break up any clumps in your rice.

Beat 2 eggs and scramble them in a pan using 1 tbsp oil (do I need to explain scrambling? Possibly, since Home Economics GCSE was scrapped a couple of years ago: put the eggs in the pan and keep stirring them until they cook. It’s like a messy fried egg).

Break up any big lumps of scramble, and put on one side.

Get a wok really hot, with 1 tbsp oil in it. Add the red onions and carrots and stir for 30 seconds. Add mushrooms, peppers and peas, stir fry for another 30 seconds.

Add the rice, and stir to heat up the rice, scrape the bottom of the wok to stop the rice from sticking. Don’t panic if it does, it happens to the best of us.

Add the bean sprouts, the myriad of soy sauces, salt and pepper. Fry for another minute.

Add the egg, give a final mix and enjoy eating it!

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