Name: Turmeric-fried veggie rice
Total time: 40 min
Yield: Serves 6
Ingredients: 2 tbsp vegetable oil plus a little to fry the eggs; 250g chestnut mushrooms sliced; 75g ginger finely grated; 2 thumb-sized pieces fresh turmeric peeled and finely grated (or ground turmeric 1 heaped tsp); 2 red chillies seeded and finely chopped; 4 fat cloves garlic thinly sliced; 4 lime leaves shredded; 8 brussels sprouts thinly sliced; 350g ready-cooked basmati rice chilled; 6 medium eggs; 4 spring onions thinly sliced; 2 medium carrots peeled into ribbons; a small bunch coriander finely chopped; sriracha or sweet chilli sauce to serve

Vegetable Fried Rice Recipe with Turmeric

2 tbsp vegetable oil
plus a little to fry the eggs
250g chestnut mushrooms
sliced
75g ginger
finely grated
2 thumb-sized pieces fresh turmeric
peeled and finely grated (or ground turmeric 1 heaped tsp)
2 red chillies
seeded and finely chopped
4 fat cloves garlic
thinly sliced
4 lime leaves
shredded
8 brussels sprouts
thinly sliced
350g ready-cooked basmati rice
chilled
6 medium eggs
4 spring onions
thinly sliced
2 medium carrots
peeled into ribbons
a small bunch coriander
finely chopped
sriracha or sweet chilli sauce
to serve

Method

step 1
Heat the oil in a large frying pan or wok, add the mushrooms and fry for 5 minutes or until all of their moisture has evaporated. Add the ginger, turmeric, chillies, garlic and kaffir lime leaves, followed by the brussels sprouts, and fry for 1 minute.
step 2
Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute, shaking the pan a few times to prevent sticking.
step 3
Fry the eggs in a separate frying pan in a little vegetable oil to your liking.
step 4
Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning. Give everything one final stir and serve with a fried egg and a drizzle of sriracha or sweet chilli sauce, if you like.