Special vegetarian stir-fried rice
"A quick, vegetable-filled dish which works equally well as a side or a main meal. Use baby sweetcorn, sliced, or 1 beaten egg in place of sweetcorn kernels."
Prep time:
10 min
Cook time:
6 min
Servings:
2 people
Health Score
High
Medium
Low
8.6 / 10
High score
Glycemic Index
Index
59
ModerateLoad
26
HighNutrition per serving:
| Calories | 247.75 kcal | 12% |
| Fat | 6.05 g | 9% |
| Carbs | 43.75 g | 17% |
| Sugars | 4.88 g | 5% |
| Protein | 5.56 g | 11% |
| Sodium | 213.66 mg | 11% |
| Fiber | 3.98 g | 14% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 59 Moderate |
Glycemic Load 26 High |
Ingredients
2 teaspoons sunflower oil
1 carrot cut into julienne (matchstick) strips or you can use about 55g/2oz leftover cooked carrot cut into small pieces
55g (2oz) seeded red pepper cut into thin strips
2 spring onions chopped
200g (7oz) cooked hot rice
55g (2oz) frozen peas thawed
55g (2oz) canned or frozen and defrosted sweetcorn kernels (drained weight)
1-2 teaspoons chilli sauce or to taste
Freshly ground black pepper to taste
1 teaspoon toasted sesame seeds
Directions
Read the directions for this recipe at bhf.org.uk
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