Name: Brown fried rice with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/3 cup (265g) medium-grain brown rice; 1 tablespoon peanut oil; 2 eggs, beaten lightly; 3 small carrots (200g), sliced thinly on the diagonal; 1 medium red onion (170g), cut into wedges; 300 gram (9½ ounces) red cabbage, shredded coarsely; 2 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated; 2 green onions (scallions), sliced thinly; 1 1/2 tablespoon light soy sauce; 1 fresh long red chilli, sliced thinly

Brown fried rice with vegetables

Tossed with omelette strips and hot chilli, this gingery fried rice makes a speedy, delicious weeknight dinner.

Ingredients

1 1/3 cup (265g) medium-grain brown rice

1 tablespoon peanut oil

2 eggs, beaten lightly

3 small carrots (200g), sliced thinly on the diagonal

1 medium red onion (170g), cut into wedges

300 gram (9½ ounces) red cabbage, shredded coarsely

2 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated

2 green onions (scallions), sliced thinly

1 1/2 tablespoon light soy sauce

1 fresh long red chilli, sliced thinly

Method

1.Cook rice in a medium saucepan of boiling water for 35 minutes or until tender; drain. Rinse under cold water; drain well.

2.Meanwhile, heat a large wok over medium-high heat; add 1 teaspoon of the oil, swirl to coat wok. Add egg; swirl wok to make a thin omelette. Cook for 30 seconds or until just set; slide omelette onto a clean board. Roll tightly; cut into strips.

3.Heat remaining oil in wok; stir-fry carrot and red onion 4 minutes or until just tender. Add cabbage; stir-fry 2 minutes or until wilted. Add garlic, ginger and half the green onion; stir-fry until fragrant. Add rice and sauce; stir-fry until hot.

4.Serve rice topped with omelette strips, chilli and remaining green onion. Serve with extra soy sauce, if you like.

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Ingredients

Method

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