Veggie bolognese

SERVES 4 PREP 20 mins COOK 30 mins EASY V

4 tbsp extra virgin olive oil

1 tbsp finely grated ginger

2 long red chillies, seeds removed and sliced, plus extra to serve 400g mixed sliced and small whole mushrooms

500g cooked brown rice 80ml Chinese cooking wine (Shaohsing) or dry sherry

2 tbsp soy sauce

2 tsp sesame oil

6 spring onions, sliced

4 eggs kecap manis (sweet soy sauce), to serve (optional)

Heat 2 tbsp olive oil in a large deep-sided frying pan over a medium heat. Add the ginger and 1 chilli and cook for 1 min. Add the mushrooms and cook, stirring occasionally, for 15-20 mins or until golden (see tip, below). Add the rice and cook for a further 4 mins or until heated through. Add the cooking wine and soy sauce and cook, stirring, for 3 mins.

Set aside and keep warm.

To make the crispy chilli eggs, heat the sesame oil and 2 tbsp olive oil in a large non-stick frying pan over high heat. Add the remaining chilli and 2 spring onions and cook, stirring, for 1 min or until the onion is lightly golden. Crack the eggs into the pan and cook, spooning a little oil over the tops, for 2-3 mins or until the egg whites are set and the edges are crisp.

Divide the fried rice between bowls and top with the eggs and any extra oil. Sprinkle with the remaining spring onion and serve with extra chilli and kecap manis, if you like.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 388 kcals • fat 21g • saturates 4g • carbs 33g • sugars 4g • fibre 4g • protein 15g • salt 1.3g