Quick vegetable stir-fry rice

⏱ 20 min · Serves 2

A speedy one-pan clear-out of veg and leftover rice with a savoury soy-and-ginger hit. Ready before a takeaway could even pick up the phone.

Per serving: 510 kcal · 12.0g protein · 72.0g carbs · 19.0g fat

Ingredients

• 2 tablespoons oil
• 2 garlic cloves, chopped
• Thumb of ginger, grated
• 1 carrot, diced
• 1 pepper, chopped
• 100g frozen peas
• 400g cooked, cooled rice
• 3 tablespoons soy sauce
• 1 tablespoon sweet chilli or hoisin sauce
• 1 teaspoon sesame oil
• 2 spring onions, sliced

Method

1. Heat the oil in a wok over a high heat and stir-fry the garlic and ginger for 30 seconds.
2. Add the carrot, pepper and peas and stir-fry for 3 to 4 minutes until just tender.
3. Tip in the rice and stir-fry hard for 3 minutes, breaking up any clumps, until piping hot.
4. Add the soy sauce, sweet chilli sauce and sesame oil and toss together.
5. Scatter with spring onions and serve.