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