Brown Rice Recipe

 

Ingredients

• 1 egg, beaten
• 1 bunch coriander, chopped
• 1 onion, diced
• 400g diced chicken breast
• 2 small red chillies, deseeded
• 3 garlic cloves, chopped
• 1 carrot, coarsely grated
• 100g green beans, in 2cm slices
• 1 zucchini, coarsely grated
• ½ cup frozen peas
• 1½ cups brown rice, cooked and cooled down
• ½ cup bean sprouts
• 2 tbsp lime juice
• ½ bunch spring onions, sliced
• 3 tbsp sesame oil
• 2 tbsp olive oil
• 4 tbsp soy sauce

Method

1. For omelettes, heat 2 tbsp sesame oil in large non-stick fry pan. Whisk egg, season and add
1 tbsp coriander. Pour half the egg into pan and swish around till very thin, like a crepe. Cook quickly on both sides and remove, then repeat with remaining egg. Once omelette has cooled, slice thinly.
2. Heat 1 tbsp sesame oil in a wok. Fry onion and diced chicken till browned; add chilli paste (see Tip of the Week) and fry quickly. Then add carrot and beans and stir-fry for 2 minutes. Add zucchini, peas, cooked brown rice and soy sauce and fry on high. Right at the end, add bean sprouts and lime juice. Serve in large bowls, garnished with coriander, spring onions and sliced omelette.