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Brown rice stir-fry with coriander omelette

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 351
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 13
  • Protein 13
  • Fat 13
  • Fibre 4
  • Salt 0.73

Nutrition per serving

  • Calories 351
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 13
  • Protein 13
  • Fat 13
  • Fibre 4
  • Salt 0.73

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 mushrooms, 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

Method

  1. 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.

  2. 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.

  3. 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.

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