Name: Brown rice stir-fry with coriander omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
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

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Brown rice stir-fry with coriander omelette

Brown rice stir-fry with coriander omelette

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.11 ratingsRate

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This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal351
fat13g
saturates2g
carbs50g
sugars13g
fibre4g
protein13g
salt0.73g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.3 out of 5.11 ratings

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