Ingredients
Method
1.Wash rice under cold running water until the water runs clear; drain well.
2.Combine rice and vegetable stock in medium saucepan, stir over high heat until mixture comes to the boil. Reduce heat to as low as possible, cover pan with a tight-fitting lid, cook 12 minutes. Remove pan from heat; stand rice, still covered tightly, for 5 minutes. Remove lid, fluff rice with a fork.
3.Meanwhile, trim broccoli, cut into small florets. Cut top and bottom from capsicum, cut sides from capsicum, discard seeds and membranes; chop capsicum finely. Trim celery and green onions then slice finely, on the diagonal. Remove husk and silk from corn. Cut kernels from corn.
4.Whisk eggs and sauce in a small bowl. Heat half the sesame oil in a large frying pan over medium heat; use absorbent paper to spread the oil over the base of the pan. Pour in half the egg mixture. Swirl pan to make a thin omelette. Slide omelette onto board; when cool, roll up tightly, then cut into thin strips. Repeat with remaining sesame oil and egg mixture.
5.Heat vegetable oil over high heat in same large pan; add all vegetables and ginger to pan.
6.Stir-fry vegetables until barely tender. Add rice to pan; stir-fry until rice is heated through. Season with salt and pepper; add omelette towards the end of the cooking time. Serve immediately.
This rice dish is delicious eaten on its own or served as a side with chicken or fish this way, it would serve at least eight people. A squeeze of lemon or lime juice just before serving lifts the taste of the vegetables and rice. Don’t squash the rice during the stir-frying, lift and turn the mixture over to keep it light and fluffy.
Note
