Name: Brown fried rice with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/3 cup (265g) medium-grain brown rice; 1 tablespoon peanut oil; 2 eggs, beaten lightly; 3 small carrots (200g), sliced thinly on the diagonal; 1 medium red onion (170g), cut into wedges; 300 gram (9½ ounces) red cabbage, shredded coarsely; 2 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated; 2 green onions (scallions), sliced thinly; 1 1/2 tablespoon light soy sauce; 1 fresh long red chilli, sliced thinly

Ingredients

1 1/3 cup (265g) medium-grain brown rice

1 tablespoon peanut oil

2 eggs, beaten lightly

3 small carrots (200g), sliced thinly on the diagonal

1 medium red onion (170g), cut into wedges

300 gram (9½ ounces) red cabbage, shredded coarsely

2 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated

2 green onions (scallions), sliced thinly

1 1/2 tablespoon light soy sauce

1 fresh long red chilli, sliced thinly

Method

1.Cook rice in a medium saucepan of boiling water for 35 minutes or until tender; drain. Rinse under cold water; drain well.

2.Meanwhile, heat a large wok over medium-high heat; add 1 teaspoon of the oil, swirl to coat wok. Add egg; swirl wok to make a thin omelette. Cook for 30 seconds or until just set; slide omelette onto a clean board. Roll tightly; cut into strips.

3.Heat remaining oil in wok; stir-fry carrot and red onion 4 minutes or until just tender. Add cabbage; stir-fry 2 minutes or until wilted. Add garlic, ginger and half the green onion; stir-fry until fragrant. Add rice and sauce; stir-fry until hot.

4.Serve rice topped with omelette strips, chilli and remaining green onion. Serve with extra soy sauce, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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