Summer stir-fry with egg-fried rice from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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

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Notes about this recipe

  • saladdays on September 01, 2013

    A good basis for a stir-fry using any summer vegetables that need finishing up, I used oddments from the garden and the fridge. Very fresh taste.

  • twoyolks on June 18, 2012

    It wasn't entirely clear to me what a "green chili" was so I used a jalapeno. Almost no heat came through. After it was cooked, I stirred in 1/2 tsp chili-garlic paste which really improved it overall (both the heat and the sourness). In the future, I'd leave out the green chili and replace it with chili-garlic sauce.

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