US
Vegetarian fried rice
Prep and cooking time: 20mins-25mins
Complex carb portions, per serving: 1.5
Freezable
Ingredients
Serves: 2
1 tsp extra virgin olive oil or coconut oil
1 tsp butter
2 cloves garlic, finely diced or minced
1cm fresh ginger, minced
½ small red chilli, finely sliced
1 small brown onion, finely sliced
1 small broccoli head, finely diced
2 small carrots, finely diced
1 small red pepper, finely diced
60g frozen peas, defrosted
150g cooked brown rice
1 tbsp soy sauce
1/2 tbsp Chinese rice wine or rice vinegar
1/2 tbsp tomato puree
1 tsp toasted sesame oil
4 eggs, whisked
1 tsp sesame seeds (optional)
1 lime, cut into wedges
1 small handful fresh coriander, roughly chopped
Method
Heat the extra virgin olive, or coconut oil, and butter in a large wok, over medium/high heat.
Fry the garlic, ginger, and chilli for 30-45secs, or until fragrant and lightly coloured.
Add the onion, broccoli, carrots, pepper, and peas. Cook for 3-5mins or until just starting to soften. If the vegetables start browning too quickly, reduce the heat and/or add a few splashes of water.
Add the brown rice, soy sauce, rice wine and tomato puree and stir well. Cook for a further 5mins or until the rice has heated and the vegetables are cooked but still have a nice crunch. Turn off the heat and prepare the eggs.
In a separate small frying pan, over low/medium heat, add the sesame oil and pour in the beaten eggs. Season lightly with salt and pepper.
Cook the eggs like an omelette. As the underside starts to look cooked, start to roll the omelette onto itself and cook for a further 1-2mins, or until the inside appears cooked through.
Take the eggs off the heat and thinly slice the rolled up omelette before adding back to the rice.
Serve the rice with sesame seeds, lime wedges, and fresh coriander.