The Rice Recipes Kitchen invites you to try Brown rice stir-fry with coriander omelette recipe. Enjoy delicious and healthy rice recipes and learn how to make Brown rice stir-fry with coriander omelette. This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard
Ingredients
200g brown basmati rice
1 tbsp rapeseed oil
thumb-size piece ginger , grated
3 garlic cloves , finely chopped
1 bunch spring onions , finely sliced lengthways
150g pack shiitake mushrooms , sliced
2 carrots , finely sliced into sticks
1 red pepper , finely sliced
3 eggs , beaten with a splash of skimmed milk
small handful chopped coriander , plus extra to serve
2 tsp soy sauce
1 tsp toasted sesame oil
2 tbsp chilli jam
1 tbsp sesame seeds , toasted
Method
1. Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
2. Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
3. Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.
Nutrition Per serving
351 kcalories, protein 13g, carbohydrate 50g, fat 13 g, saturated fat 2g, fibre 4g, sugar 13g, salt 0.73 g
Recipe from Good Food magazine, May 2010.
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