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Budding chefs will love making this fried rice almost as much as eating it! Loaded with carrots, broccoli, mangetout and peas, and finished with egg ribbons, this speedy vegetable-packed stir-fry is perfect for a fuss-free weeknight supper. See method
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Tip: To cook your own rice from scratch, allow more time. Put 120g (4 1/4oz) brown basmati rice in a pan and pour over boiling water. Cover and simmer for 20 minutes, drain and cool under running water before stir-frying.
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