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Sweet chilli vegetable rice bowl recipe
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13 ratings
Use up the veg in your fridge with this easy sweet chilli vegetable rice bowl recipe. We've used mushrooms and broccoli, but sliced peppers, baby corn or a handful of spinach would all also work. The stir-fried veg is finished with a spicy sweet chilli glaze and topped off with a perfectly fried egg for a quick and healthy midweek meal, ready in under 30 mins. See method
Ingredients
- 350g easy cook long grain and wild rice, rinsed
- 2 tbsp vegetable oil
- 1 broccoli head, separated into small florets
- 4 garlic cloves, finely chopped
- 250g chestnut mushrooms, quartered
- 4 tbsp sweet chilli dipping sauce
- 4 spring onions, finely sliced
- 4 eggs
- 1 red chilli, finely sliced
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
1790kj
425kcal
21%
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Fat
13g
19%
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Saturates
3g
14%
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Sugars
8g
8%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 57.6g
Protein 18.4g
Fibre 6.2g
Method
- Boil the rice in a large pan of salted for 20 mins or until tender.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Add the broccoli and 3 tbsp boiling water and cook for 3-5 mins, until the broccoli is starting to soften and the water has evaporated. Add the garlic and mushrooms and fry for 6-8 mins until the vegetables have softened. Stir through 2 tbsp sweet chilli sauce and most of the spring onions, saving a few to garnish. Divide the rice and vegetables between 4 bowls.
- Wipe the pan clean and heat the remaining 1 tbsp oil over a high heat. Crack in the eggs and fry for 3-4 mins until the white is cooked but the yolk is still runny.
- Top each bowl with an egg, sprinkle over the remaining spring onion, the red chilli and drizzle with sweet chilli sauce.
See more Vegetarian recipes