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Vegetable Brown Rice Stir-Fry
Earthy shiitake mushrooms and crisp carrots bring incredible texture to this savory brown rice bowl. You'll quickly wok-fry the vegetables with aromatic garlic before tossing them with toasted sesame oil and sweet chili jam for a deep, warming flavor. Sliced ribbons of freshly cooked omelette add a comforting layer of protein right at the end. It's a wholesome, satisfying dish that works just as well for a lazy weekend brunch as it does for a busy Tuesday evening.
Equipment
- Stovetop
- Saucepan
- Skillet
- Wok
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
- 1Cook the brown basmati rice according to the package directions. Warm 2 teaspoons of the rapeseed oil in a large wok or frying pan over medium-high heat, then add the finely chopped garlic and fry for 1 minute. Keep the garlic moving constantly so it doesn't burn and turn bitter.
- 2Toss the sliced spring onions, shiitake mushrooms, carrots, and red pepper into the wok. Stir-fry the vegetables over high heat for 3 to 4 minutes until tender-crisp.
- 3Whisk the eggs with a splash of skimmed milk and a pinch of salt and pepper in a bowl. Warm the remaining rapeseed oil in a small non-stick frying pan over medium heat.
- 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.
- 5Transfer the cooked omelette to a cutting board and slice it into thin strips.
- 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 top with the omelette strips and toasted sesame seeds.
Nutrition
13g
Protein
13g
Fat
50g
Carbs
13g
Sugar
0.73mg
Sodium
Notes
- Timing: Brown rice requires a longer cooking time than white rice, so check the package instructions and get the grains boiling before you start chopping vegetables.
- Prep: Slice all your vegetables before you start cooking. Stir-frying happens fast, so you'll want everything ready to go near the stove.
- Storage: Keep leftover stir-fry in an airtight container in the fridge for up to 3 days. Store the omelette strips separately if possible.
- Swap: If you don't have chili jam, a mix of sweet chili sauce and a dash of sriracha works well as a substitute.
Recipe Details
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