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Get over a fifth of your five-a-day with this easy, quick rice dish, packed with sweetcorn, peppers, peas and spring onion.
Ingredients
150g easy-to-cook long grain rice1 red pepper
1 bunch spring onions
2tbsp sunflower oil
1 clove garlic, crushed
198g can sweetcorn, drained
150g frozen peas
2 large eggs, beaten
3tbsp reduced-salt soy sauce
Nutritional information
Each portion contains:
Calories315
16%
Fat10.0g
14%
Saturates1.8g
9%
Sugars9.5g
11%
Salt1.6g
27%
of an adult's guideline daily amount
Low
Med
High
More Information
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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Cook the rice according to the packet instructions, then rinse in cold water and drain very well.
Meanwhile, remove the seeds from the pepper and chop. Trim the spring onions and chop Heat the oil in a large wok over a high heat, add these vegetables with the garlic and stir fry for 3-4 mins. Add the peas, sweetcorn, garlic and rice then stir-fry for 4-5 mins until hot.
Make a well in the centre of the mixture, add the eggs, cook for 1 min then stir the eggs into the rice. When the eggs have set, pour in the soy sauce and toss together. Serve piping hot.
Your comments
Paris
I really hope this turns out OK for my party. It would be a summer DISASTER if they didn't!