Serves 4

  • 7 oz basmati rice or 400g/14oz leftover cooked rice
  • 1-2 red chillies , deseeded and grated or very finely chopped
  • 3 garlic cloves , crushed
  • 1 tbsp sunflower oil
  • 2 large carrots , diced
  • 200g Chinese cabbage , finely sliced
  • 2 eggs , lightly beaten
  • 3 spring onions , sliced
  • 7 oz frozen peas
  • 1 tbsp soy sauce , plus extra for serving, if you like


  1. If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
  2. Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.

Nutrition per serving

305 kcalories, protein 12.0g, carbohydrate 52.0g, fat 7.0g, saturated fat 2.0g, fibre 6.0g, salt 0.8


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