- 200g brown basmati rice
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- thumb-size piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 garlic cloves, finely chopped
- 1 bunch spring onions, finely sliced lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 150g pack shiitake mushroom, sliced
- 2 carrots, finely sliced into sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red pepper, finely sliced
- 3 eggs, beaten with a splash of skimmed milk
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- small handful chopped coriander, plus extra to serve
- 2 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp toasted sesame oil
- 2 tbsp chilli jam
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp sesame seeds, toasted
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.