EASY VEGETARIAN RICE

I have tried to keep this fried rice as simple as possible, hence why the ingredients list is quite short; usually for an Asian dish many more ingredients would be listed! Feel free to add finely chopped garlic and/or grated ginger to the wok after adding the oil and before the vegetables if you would like to. If you have different vegetables on hand, use them! Bean shoots, bean sprouts and/or green beans could be substituted and herbs such as fresh coriander could be added. Broccoli could also be used, however it must be placed in the wok before the other vegetables as it will require more time to cook. I find that the flavour from the cooked egg, the several vegetables and the soy sauce is perfect for me, hence no fiddly sauce has been mentioned. 

Ingredients

• 1 cup brown rice
• 1 teaspoon rice bran oil 
• 2 free-range eggs, beaten
• 200g red cabbage, finely shredded
• 150g wombok, finely shredded
• 150g red capsicum, cut into 2cm pieces 
• 150g carrot, grated 
• 2 tablespoons salt-reduced soy sauce 
• 1 shallot, finely chopped 

Cooking 

1. Combine the rice and 2 1/2 cups of water in a medium saucepan over high heat and bring to the boil, covered. Once boiled reduce to a simmer and cook, covered, for 20-25 minutes or until all the water is absorbed and the rice is tender. Remove from the heat. 

2. Meanwhile, prepare all the vegetables. Whisk the eggs and 1 tablespoon water in a small bowl. 

3. Heat 1/2 teaspoon oil in a wok or large deep frying pan over medium-low heat and swirl to coat. Pour the egg into the base of the wok/pan and leave to set for a few minutes. After the edges of the egg have set, fold one side over into an omelette.  Cook for another minute or so and then remove from the heat when the omelette has just has set. When the omelette has cooled slightly, chop into small pieces. 

4. Pour the remaining 1/2 teaspoon of oil into the now empty wok and add all the vegetables. Cook the vegetables with 1 tablespoon soy sauce. Stir the vegetables initially and then place a lid on top, cooking for 4-5 minutes or until tender. Add the remaining soy sauce to the vegetables and stir to combine. 

Divide the cooked brown rice into 4 bowls, top with vegetables, the chopped omelette and sprinkle some shallots on top. 

Serves / 4

Total Preparation time / a few minutes (as you can prepare the vegetables whilst the rice cooks) 

Total Cooking time / 30-35 minutes 

x Emily