Brown Rice Stir-fry With Coriander Omelette
This vibrant and flavorful vegetable fried rice is a delightful medley of aromatic ingredients and colorful veggies. Each bite offers a delightful balance of textures and tastes coming together in a warm and satisfying dish. Enjoy this wholesome and delicious meal on any occasion.
— Constant Cookbook
Ingredients
- 200g brown basmati rice
- 1 tbsp rapeseed oil
- thumb-size piece ginger , grated
- 3 garlic cloves , finely chopped
- 1 bunch spring onions , finely sliced lengthways
- 150g pack shiitake mushrooms , sliced
- 2 carrots , finely sliced into sticks
- 1 red pepper , finely sliced
- 3 eggs , beaten with a splash of skimmed milk
- small handful chopped coriander , plus extra to serve
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp chilli jam
- 1 tbsp sesame seeds , toasted
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 351 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.73 milligram of sodium
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