- 50g brown basmati rice
- 1½ tbsp finely chopped ginger, plus 2 slices
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 yellow pepper, deseeded and cut into strips
- 4 garlic cloves, grated
- 160g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 4 spring onions, shredded
- 1 large carrot, cut into thin strips with a julienne peeler
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red chilli, seeded and chopped (optional)
- 2 tsp miso paste
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Boil the rice with the sliced ginger for 25 mins until tender – use just enough water so that it cooks, but it’s not swamped. Drain well and remove the ginger.
Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.
Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.
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