Brown rice stir-fry with coriander omelette

30-60 minutes 4 servings 400 kcal or less asian recipes basmati rice brown rice recipes chilli chillies chinese easy recipes egg fried rice healthy recipes mains midweek meal recipe red pepper red peppers shiitake mushroom shiitake mushrooms vegetable stir fry vegetarian recipes

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Source

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 mushroom , 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

Method

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.