Eat through the mountain of hot, sweet vegetables to a base of crisp, fried rice. Cooked, leftover basmati rice works best in this recipe, as it is fragrant and naturally starchy.
- 3 tbsp sunflower oil
- 6 tbsp cooked or leftover
- basmati rice
- 10 button mushrooms, brushed clean
- 4 radishes, finely sliced
- 1 carrot, peeled and very finely sliced
- 1 small courgette, very finely sliced
- 2 tbsp frozen or fresh podded edamame beans
- Handful of spinach
- 1 tbsp dark soy sauce
- ½ tsp soft brown sugar
- 1 red chilli, deseeded and finely sliced
- 1 spring onion, sliced
- 1 tbsp sesame seeds
There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.
Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for 5 minutes until the base of the rice becomes crisp, then remove and separate into two bowls.
Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for 2–3 minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further 2 minutes.
Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.
15 Minute Vegan: On a Budget by Katy Beskow, Quadrille, £15. Photo: Dan Jones.