Use whatever veggies are easily available to make this quick and tasty fried rice dish.
1 tsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
½ red pepper, chopped
small handful okra, chopped
75g/2½oz oyster mushrooms, sliced
250g/9oz long grain rice, cooked according to packet instructions
1 free-range egg, beaten
2 tbsp soy sauce
1 tsp sesame oil
2 tsp chilli relish
2 tbsp chopped fresh parsely
lemon wedges, to serve
Heat the olive oil in a wok, add the onion, garlic, red pepper and okra and fry for 3-4 minutes or until softened and golden-brown.
Add the mushrooms and fry for 1-2 minutes. Add the rice and fry for 2-3 minutes or until heated through. Make a well in the middle of the rice, add the egg and fry, stirring constantly, until cooked.
Add the soy sauce, sesame oil and chilli relish and stir for 1-2 minutes until heated through. Stir in the parsley. To serve, spoon onto a serving plate and garnish with lemon wedges.
Food for Thought: While we list cilantro in this recipe, Jamie Oliver and his British friends would call the same ingredient coriander, which is the America word for the spice we get from cilantro seeds. Chefs “across the pond” use many words that might be unfamiliar to Americans, like aubergine for eggplant and courgette for zucchini. We say it doesn’t matter what you call it, it’s all healthy food to us!
Source: BBC FOODS