• 4servings
  • 30minutes
  • 351calories

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Ingredients Jump to Instructions ↓

  1. 200g brown basmati rice

  2. 1 tbsp rapeseed oil

  3. thumb-size piece ginger , grated

  4. 3 garlic cloves , finely chopped

  5. 1 bunch spring onions , finely sliced lengthways

  6. 150g pack shiitake mushrooms , sliced

  7. 2 carrots , finely sliced into sticks

  8. 1 red pepper , finely sliced

  9. 3 eggs , beaten with a splash of skimmed milk

  10. small handful chopped coriander , plus extra to serve

  11. 2 tsp soy sauce

  12. 1 tsp toasted sesame oil

  13. 2 tbsp chilli jam

  14. 1 tbsp sesame seeds , toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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