Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bring 2 litres of water to boil, add the rice, stir gently and cook for 10 minutes on high heat and drain into a colander.
Spread the cooked rice on a large baking tray and allow to cool (fork gently every 2-3 minutes) . Heat 50ml of oil in a large wok, break two eggs and stir quickly to scramble.
Add half the chopped onion, 1 tbsp of ginger, 1 tsp ground pepper and fry for 2-3 minutes.
Add half the frozen mixed vegetables and fry for a further 5 minutes, stirring well.
Throw in half the cooled rice and mix gently (or toss) for a further 5 minutes until the rice has heated through.
Drizzle half tbsp of dark soy sauce and stir gently, check seasoning and add a pinch or two of salt, if required
Rinse the wok and repeat the process with the other half of the ingredients