BROWN RICE STIR-FRY WITH CORIANDER OMELETTE

Brown rice stir-fry with coriander omelette image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium