Egg fried rice with peppers, peas and chilli from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 137) by Meera Sodha

  • spring onions
  • red peppers
  • carrots
  • Chinese five-spice powder
  • garlic
  • basmati rice
  • eggs
  • vegetable stock
  • Sriracha sauce
  • frozen peas
  • light soy sauce
  • tinned sweetcorn
  • green finger chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gamulholland on April 14, 2021

    This was tasty and simple, easy to make on a weeknight with food we had in the house and leftover cooked rice. I added ginger at the beginning and some sesame oil at the end, extra bell pepper, no chile because then the kids could eat it.

  • Lepa on November 14, 2019

    This was easy to throw together and really good. I omitted the chili because we have young children and my husband and I topped ours with siracha. Everyone in our family enjoyed this dish!

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