1.Cook rice in a medium saucepan of boiling salted water 35 minutes or until tender; drain. Rinse under cold water; drain well.
2.Meanwhile, heat a large wok on medium-high heat; add 1 teaspoon of the oil, swirl to coat wok. Add egg; swirl wok to make a thin omelette. Cook 30 seconds or until just set; slide omelette onto a clean board. Roll tightly; cut into strips.
3.Thinly slice carrots on the diagonal.
4.Heat remaining oil in same 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.
5.Serve fried rice topped with omelette strips, chilli and remaining green onion. Serve with extra soy sauce if you like.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.