I had some left over boiled brown rice in the fridge so made up this simple dish for dinner. Tastes great the next day too!
4 tablespoons of vegetable oil
2 tablespoons of sesame oil
4 free range eggs, lightly beaten (optional)
1 small carrot, peeled and cut into small chunks
1 small red onion, finely sliced
1 tablespoon finely grated ginger
5-6 fresh shitake mushrooms, stems discarded and caps finely sliced (you can use dried ones if you’d prefer)
2 teaspoons of sea salt
4 cups of cooked brown rice
1/2 Chinese cabbage, finely sliced
1/4 cup of peas, fresh or frozen
2 tablespoons of your favourite Asian herbs, I used coriander
2 tablespoons of Tamari or gluten-free soy sauce
2-3 spring onions, finely sliced
1. If you haven’t already, cook the rice so it’s ready to go when the vegies are done.
2. Cook the egg by heating half the vegetable and sesame oil in a hot wok.
3. Pour beaten eggs into wok and leave to cook for about 30 seconds. Fold the egg mixture over itself so it looks like an omelette.
4. Carefully remove the omelette from wok and set aside to cool on a plate.
5. Heat other half of sesame and vegetable oil in the wok. Add the onion, ginger and mushrooms and cook for about 1 minute.
6. Add carrot, cabbage, peas, coriander, tamari and salt to the wok. Stir fry for a few minutes until vegies are tender.
7. Add omelette and rice to the wok and combine well over a medium heat.
8. Add the spring onions and stir to ensure everything is well mixed and rice has heated through.
An original recipe for Vegematarian.