Vegetable Fried Rice
Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes
1 serves per portion
Recipe courtesy of Lindsey Nash, Country Kitchens team
Ingredients:
- 1 ½ cups brown rice and quinoa
- 2 eggs
- Pinch black pepper
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 1 teaspoon ginger, grated
- 1 carrot, diced to size of corn/peas
- ½ cup frozen peas
- ½ cup corn from can, drained
- 1 red capsicum, finely diced
- 6 snow peas, trimmed and sliced
- ½ red chilli, finely diced (optional)
- 1 tablespoon soy sauce, reduced salt
- Juice of half a lime
Method:
- COOK brown rice and quinoa according to instructions on packet.
- WHISK egg with black pepper.
- HEAT half the oil over medium heat in a large fry pan. Add egg and cook without stirring for 2 minutes then flip and cook for a further minute.
- REMOVE omelette from pan and roll into a cigar shape then slice into strips when cool.
- ADD remaining olive oil into the same pan and sauté the onion for 1-2 minutes. Add the garlic, ginger and chili and cook for a further minute.
- ADD the carrot, corn and red capsicum to the pan and cook until just tender.
- ADD the cooked rice, snow peas and the sliced egg to the pan and mix well. Allow to heat through, about 1-2 minutes, then remove from heat.
- SQUEEZE in the lime juice and soy sauce then mix through and serve.
What's Great About It:
This vegetable fried rice makes the perfect side dish to a stir fry or meat dish. Brown rice and quinoa are packed full of fibre and any vegetable can be substituted in. A great recipe for using up fridge leftovers before next weeks grocery shop!
