Brown Rice Stir-Fry With Omelette

Ingredients

• 200g/7oz brown basmati rice
• 1 tbsp rapeseed oil
• 3 garlic cloves, finely chopped
• 1 bunch spring onions, finely sliced lengthways
• 150g pack shiitake mushrooms, sliced
• 2 carrots, finely sliced into sticks
• 1 red pepper, deseeded and finely sliced
• 3 eggs, beaten with a splash of skimmed milk
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp chilli jam
• 1 tbsp sesame seeds, toasted

Instructions

1. 1Prepare the brown basmati rice according to the package directions. Warm two teaspoons of the rapeseed oil in a large wok or frying pan, then add the finely chopped garlic and fry for one minute.
2. 2Toss the sliced spring onions, shiitake mushrooms, carrots, and red pepper into the wok. Stir-fry the vegetables over high heat for three to four minutes until tender-crisp.
3. 3Whisk the eggs with a splash of skimmed milk and a pinch of seasoning in a bowl. Warm the remaining rapeseed oil in a small non-stick frying pan.
4. 4Pour the beaten egg mixture into the pan and stir once. Let the eggs cook gently until the bottom sets, then carefully flip the omelette to cook the other side completely.
5. 5Transfer the cooked omelette to a cutting board and slice it into thin strips.
6. 6Stir the cooked brown rice, soy sauce, toasted sesame oil, and chili jam into the wok with the vegetables until thoroughly heated. Portion the stir-fry into bowls and garnish with the omelette strips and toasted sesame seeds.

Nutrition

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