Quick & Easy

Vegetable and omelette fried rice

VEGETABLE AND OMELET TE FRIED RICE
4
20M
45M
1H 5M

Ingredients

Method

1.Spread rice, in thin layer, on shallow tray. Cover; refrigerate overnight.
2.Heat 1 teaspoon of the peanut oil in wok; cook half the egg over medium heat, swirling wok to form thin omelette. Remove from wok; cool. Repeat with another teaspoon of peanut oil and remaining egg. Roll omelettes tightly; cut into thin strips.
3.Heat remaining peanut oil in wok; stir-fry brown onion, garlic, ginger and chilli until onion softens. Add capsicum, carrot, beans and mushrooms; stir-fry until vegetables are tender. Add rice, sauces, sesame oil and five-spice; stir-fry until hot. Add sprouts and green onion; stir-fry until heated through.
4.Serve bowls of fried rice topped with omelette and nuts.

You need to start this recipe a day ahead. Cook 1 cup (200g) white long-grain rice to make the required amount of cooked rice. You can add a couple of coarsely chopped bacon rashers to the recipe, if you like.

Note

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