Succulent sweet and sour vegetables with egg fried rice

500g egg fried rice

200g baby sweet corn (cut in half length-ways)

150g sugar snap peas

1 head of broccoli stalk (stalk removed and head cut into small 2cm pieces)

1 red onion sliced

1 clove of sliced garlic

1 tbsp sunflower oil

Serves 4

What to do:

1 For a great tasty vegetarian meal heat a large saucepan on the stove top, add sunflower oil, sliced red onion and garlic and cook for 1 minute.

2 Next, add the broccoli pieces, sweet corn and sugar snap peas and continue to cook for 3 minutes.

3 Pour the sweet and sour sauce over the vegetables. Bring to a gentle simmer and cook for a further 3 minutes. Cook the egg fried rice as instructed on pack.

4 Serve the steaming rice into 4 serving bowls and spoon on the sweet and sour vegetables.

Recipe courtesy of Uncle Ben's Make Teatime Campaign