Name: Brown fried rice with omelette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/3 cup (265g) brown long-grain rice; 1 tablespoon peanut oil; 3 eggs, beaten lightly; 2 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated finely; 1 fresh long red chilli, chopped finely; 1 red capsicum (150g), cut into 1cm pieces; 115 gram baby corn, cut into 1cm pieces; 100 gram green beans, trimmed, cut into 1cm pieces; 100 gram fresh shiitake mushrooms, sliced thinly; 2 tablespoon salt-reduced soy sauce; 2 tablespoon rice vinegar; 1/2 cup (40g) bean sprouts, trimmed; 4 green onions, sliced thinly

Ingredients

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

1 tablespoon peanut oil

3 eggs, beaten lightly

2 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated finely

1 fresh long red chilli, chopped finely

1 red capsicum (150g), cut into 1cm pieces

115 gram baby corn, cut into 1cm pieces

100 gram green beans, trimmed, cut into 1cm pieces

100 gram fresh shiitake mushrooms, sliced thinly

2 tablespoon salt-reduced soy sauce

2 tablespoon rice vinegar

1/2 cup (40g) bean sprouts, trimmed

4 green onions, sliced thinly

Method

1.Cook rice in a large saucepan of boiling water until tender; drain. Cool completely.

2.Heat half the oil in a wok; pour in half the egg, tilt wok to coat with egg. Cook until omelette is set. Remove omelette; roll tightly. Repeat with remaining egg. Slice omelettes thinly.

3.Heat remaining oil in wok; stir-fry garlic, ginger and chilli until fragrant. Add capsicum, corn, beans and mushrooms to wok; stir-fry until tender.

4.Add rice, sauce, vinegar and sprouts; stir-fry until hot. Stir in half the onion.

5.Serve rice topped with remaining onion and omelette strips.

You could swap the green beans with peas, if you like. Cook the rice a day ahead: spread in a thin layer on a tray to cool, then cover and place in the refrigerator.
Note

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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