Whenever I order Chinese Takeaway, I almost always have Special Fried Rice. I love all the tasty little morsels of meat that they probably just couldn’t sell in dishes of their own…. so I was a little nervous to try this vegetarian version. I mean…. what would be the point? Well it turns out, the point is just wow. Nothing else. Just wow!
The mushrooms add a little bit of a meaty texture to this fat club recipe, from Slimming World‘s Veggie Deluxe book. Suspend your disbelief, and give it a whirl!
350g uncooked rice
4 lightly beaten eggs
3tbsp light soy sauce
1tsp chilli flakes
400g shitake mushrooms, ripped
1 peeled carrot, cut into matchsticks
1 red pepper, sliced
200g sugar snap peas
1 bunch of spring onions, sliced diagonally
150g frozen peas
juice of 1 lime
This should apparently serve 4. I ate it all on my own, but wouldn’t advise eating that much…. it would probably realistically do two people as an entire meal on its own.
- First up, cook the rice as per the packet instructions. Drain, and then rince through again with cold running water.
- Spread the rice out on a tray to cool and dry.
- Heat some oil, or use some fry-light, in a large wok, over a medium-high-heat.
- Add the eggs, 1tbsp of the soy sauce, and the chilli flakes. Stir-fry, scrambling the egg, then transfer to a plate to keep warm.
- Wipe down the wok with kitchen roll, add more oil, and turn the heat to high.
- Stir-fry the mushrooms, carrot, pepper, and sugar snap peas, for about 5 minutes.
- Add in the peas, cold rice, and the remaining soy sauce, and stir-fry for another 4 or 5 minutes (or until the rice is hot).
- Add the eggs, and toss well.
- Stir the lime juice through.
Well it’s a very confusing one this week!
Morrisons appeared to be in the winning seat all the way round, but sadly they didn’t sell any form of suitable/exotic mushroom on their website (I could only find standard closed cup, button, chestnut, portobello varieties) and so they’ve been relegated from an almost-certain first place to last!
Almost as unexpected as Morrisons’ disqualification is that Sainsburys (yes, you read that right!) came first with their £14.21 just ahead of Tesco’s £14.29.
Leaving ASDA also-surprisingly in third (or what would’ve been last) place with £14.95.
The first tweak here is that I used basmati rice (because it’s what I had) when the original recipe calls for fragrant or Jasmine rice… give it a go, let me know what you think!
I was concerned that it may be a little dry, but it wasn’t. You could add some sauce, though, if you wanted. I think fanta sweet & sour sauce or cola bbq sauce could work. Maybe even satay sauce, or curry sauce, but those could be a little over-powering, so be careful of quantities!
I’ve presented it here as a main course in its own right, but there’s nothing to stop you using it as an accompaniment to another dish, or even as a filling for a wrap or something like that!
I have to confess that I loved this so much, I didn’t really miss the meat… however, in the spirit of what special fried rice should be, I have tried throwing in some left-over scraps of meat, and it works really really well. I think this really is the original ifits rice recipe, so sub any or all of the ingredients (OK, you can’t really sub the rice) based on whatever you have in the house!