Immune-friendly recipe for 4 people, takes only 30 mins; recipe has basmati rice, rapeseed oil, ginger, garlic clove, spring onion, shiitake mushroom, carrot, red pepper, egg, coriander, soy sauce, sesame oil, chilli and sesame seed.
Brown rice stir-fry with coriander omelette
Course: Immune-friendly
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: small handful chopped coriander, plus extra to serve
- Red Pepper: 1 red pepper, finely sliced
- Garlic Clove: 3 garlic cloves, finely chopped
- Spring Onion: 1 bunch spring onions, finely sliced lengthways
- Egg: 3 eggs, beaten with a splash of skimmed milk
- Carrot: 2 carrots, finely sliced into sticks
- Soy Sauce: 2 tsp soy sauce
- Sesame Oil: 1 tsp toasted sesame oil
- Chilli: 2 tbsp chilli jam
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: thumb-size piece ginger, grated
- Basmati Rice: 200g brown basmati rice
- Shiitake Mushroom: 150g pack shiitake mushroom, sliced
- Sesame Seed: 1 tbsp sesame seeds, toasted
Directions
- 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.
- 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.
- 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.
