green veggies stir fry with egg fried rice
I don’t know why I don’t make stir fries more often, particularly now that I am the proud owner of a fabulous non-stick ceramic wok (thanks to a massive hint dropped in my husband’s ear before my birthday). 
Stir fries are quick, they are easy to make and they are healthy. Not to mention cheap. Now, thanks to the aforementioned wok, I won’t end up with an almighty burnt mess at the bottom of the pan. A massive plus point there, then! This recipe is from the mighty Hugh (Fearnley- Whittingstall. Who else?)’s River Cottage book Eat veg every day, which I LOVE. I would definitely recommend it to anyone who is vegetarian. So many appealing recipes in there! In the book it goes by the name of Summer Stir-fry but I couldn’t call it that, being November! So I re-christened it. Why not? By the way I have tried it with egg-fried rice as the recipe suggests, as well as with rice noodles. I liked them both. Of course you can add other ingredients like mushrooms, broccoli florets, cashew nuts, prawns, etc.. and I might just do that next time. The only faff (if we can call it that) is that you have to chop all vegetables beforehand and have everything ready, which means stacks of little bowls/plates/chopping boards all over the place. Still, definitely worth the effort and the mess in the kitchen!
INGREDIENTS
- 1 medium courgette (about 125g)
- A few spring onions, trimmed
- A good handful of young spinach, rocket, mizuna, pak choi or any other tender green leaf (about 50g)- I used pak choi.
- About 75g mangetout
- About 75g small fresh peas or defrosted petits pois
- 1 tablespoon rapeseed or sunflower oil
- 2cm piece of ginger, peeled and finely grated
- 1 garlic clove, crushed
- 1 green chilli, deseeded and chopped
- A dash of soy sauce
- A dash of toasted sesame oil
- A handful of mint, finely shredded
- 1 tablespoon lightly toasted sesame seeds
- FOR THE EGG-FRIED RICE
- 1 tablespoon rapeseed or sunflower oil
- 150g freshly cooked basmati or fragrant Thai rice
- 1 teaspoon soy sauce
- 1 egg, beaten
- TO SERVE
- Soy sauce
- Toasted sesame oil
METHOD
Prepare the veg first: halve the courgette lengthways, then slice thinly on the diagonal. Slice the spring onions on the diagonal. Trim the spinach or other greens of any tough stalks and roughly shred the leaves. Set aside with the other veg, keeping them separate.
Heat a large wok over a medium-high heat and add the oil. When it’s hot, add the mangetout and stir-fry for about 2 minutes, until starting to soften. You now need to add the courgette, peas, onions and greens, one at a time, giving each vegetable a minute or so of stir-frying before you add the next.
Keep the heat fairly high so the moisture is driven off and the mixture doesn’t start to simmer, and keep everything moving so nothing starts to catch and burn.
When you’ve added the greens and they’ve wilted down, throw in the ginger, garlic and chilli. Stir-fry for another 2 minutes, then remove from the heat. Transfer to a hot serving dish and scatter with soy sauce and sesame oil. Finally add the mint and the sesame seeds.
Now quickly cook the egg-fried rice: wipe out the wok with a wad of kitchen paper. Add the oil and place over a medium-high heat. When the oil is hot, add the rice and stir-fry over a fairly high heat until the grains are coated in oil and the rice is piping hot. Create a bit of space on the base of the pan. Mix the soy sauce into the beaten egg and pour into the space. As the egg starts to cook, scrape it up and stir it into the rice. Keep going until the egg is completely cooked and distributed throughout the rice.
Serve the egg-fried rice immediately, topped with the stir-fry. Have some more soy sauce and sesame oil on the table.
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