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Recipe by Annabel Karmel

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1. Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
2. While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
3. Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
4. Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Per serving

306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g

Latest comments and suggestions

• Gemma

  29 January 2008

  Gemma commented on this recipe

  This was fab! All 4 kids lapped it up! Added broccoli and sweetcorn, and they all really enjoyed it - also gave them chinese style spoons to make it more fun. Was great way to get them to have a few more veg - would thoroughly recommend this recipe.

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• Helen

  01 October 2008

  Helen commented on this recipe

  My kids just love this. We used organic brown rice. I have to say, it went down super well with the adults too and there was none left in the pan!!

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• Helen

  01 October 2008

  Helen rated this recipe

  

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Ingredients

• 200g basmati rice (or use cooked rice)
• 85g carrots , diced
• 1 tbsp vegetable oil
• 2 eggs
• 25g butter
• 2 large spring onions , finely sliced
• 1 tbsp soy sauce
• 85g frozen peas

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Difficulty and servings

2 kids portions (with enough left for 2 adults)

Preperation and cooking times

Cook 40 mins

Vegetarian

Ingredients

• 200g basmati rice (or use cooked rice)
• 85g carrots , diced
• 1 tbsp vegetable oil
• 2 eggs
• 25g butter
• 2 large spring onions , finely sliced
• 1 tbsp soy sauce
• 85g frozen peas

Per serving

306 kcalories, protein 9g, carbohydrate 44g, fat 12 g, saturated fat 5g, fibre 2g, salt 0.92 g

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