3 tbsp sunflower oil

2 free-range eggs, beaten

3 scallions, sliced on an angle (green end only)

¼ red pepper, deseeded and thinly sliced

¼ yellow pepper, deseeded and thinly sliced

¼ orange pepper, deseeded and thinly sliced

½ carrot, peeled and shredded

2–6 fine green beans, shredded

500g/1lb 2oz cold, cooked rice

2 tbsp soy free seasoning sauce, to taste

salt and freshly ground black pepper

Serves - 4


Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, breaking them up as they cook.

Add the scallions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, and stir-fry for a couple of minutes until they are softened, but still have a bite.

Add the rice and stir-fry for a few minutes until the rice is piping hot. Season with soy free seasoning sauce and serve.

Recipe adapted from: Good Food
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