- 1 large onion
- 3 garlic cloves
- one large bell pepper
- a full cup of peas (frozen will do)
- one large chilli (2 - 3 flames rating or medium)
- 2 standard size carrots
- a bit of fresh ginger
- 1 star anaseed
- a tea spoon of chinese five spice
- a tea spoon of sugar
- some light or normal soy sauce
- a full pack of quorn pieces (this can be other things, like soya pieces etc)
- 2 eggs
- salt and pepper to taste
- 2 mugs of rice
cook the rice in a seperate pan and in the cooking water add a crushed garlic, star anaseed and a little oil.
On a little frying pan scramble the two eggs, then put them in a bowl and chop them finely.
Seperatley get a little oil in a wok (about two soup spoons full) once pipping hot add the onions, garlic, ginger, chilli and pepper a little salt some pepper and the sugar. Once the onion goes transparent (after about 3-4 mins) add the rest, the peas, quorn bits & egg bits also add a good splosh of light soy sauce and the chinese five spice mix, stirr at all times you cook this for about 6 minutes, keep tasting and if needs more salt just add more soy sauce. Then drain the rice and rinse it in boiling water wich will leave it light and fluffy (I use basmati good quality) make sure it has been drained properly, and pore it into the wok, continue to stirr it at all times for about another 3 minutes (for more taste you can add a little fish sauce and rice wine, but not necessary).
It all just takes about 10-15 minutes to make and is delicious, and cheap. Sometimes I do this rice when I have left overs of chicken or beef etc.