Sweet chilli vegetable rice bowl recipe
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- Serves 4
- 20 mins to prepare and 10 mins to cook
- 425 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1790kJ 425.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 57.6gProtein 18.4gFibre 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
