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Brown rice stir-fry with coriander omelette

Ingredients

  1. Step 1 200g brown basmati rice
  2. Step 2 1 tbsp rapeseed oil
  3. Step 3 thumb-size piece ginger , grated
  4. Step 4 3 garlic cloves , finely chopped
  5. Step 5 1 bunch spring onions , finely sliced lengthways
  6. Step 6 150g pack shiitake mushroom , sliced
  7. Step 7 2 carrots , finely sliced into sticks
  8. Step 8 1 red pepper , finely sliced
  9. Step 9 3 eggs , beaten with a splash of skimmed milk
  10. Step 10 small handful chopped coriander , plus extra to serve
  11. Step 11 2 tsp soy sauce
  12. Step 12 1 tsp toasted sesame oil
  13. Step 13 2 tbsp chilli jam
  14. Step 14 1 tbsp sesame seeds , toasted
Brown rice stir-fry with coriander omelette
Calories: 351 Carbohydrate: 50 g Protein: 13 g Fat: 13 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 4

TAGS

Dinner Main course Asian Josh Eagleton 30-60 minute 4 serving 400 kcal or less Asian Basmati rice Brown Rice Chilli Chilly Chinese Easy Egg fried rice Good Food Healthy Main Midweek meal Red pepper Red pepper Shiitake mushroom Shiitake mushroom Vegetable stir fry Vegetarian

Directions

  1. Step 1 Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
  2. Step 2 Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
  3. Step 3 Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.