Fried Rice

Fried Rice

Serves 6

1 brown onion
2 sticks of celery
1 carrot
1 red capsicum
2 cloves of garlic
1 cup basmati rice
1 cup frozen peas
2 eggs
1½ tablespoons salt reduced soy sauce
Spray olive oil


  1. Chop onion. Dice celery, carrot and capsicum. Crush garlic clove. 
  2. Pour rice into a medium sized saucepan. Add 2 cups of water and bring to the boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Stir occasionally.
  3. Crack eggs into a small dish, beat gently with a fork.
  4. Lightly spray a wok or electric frypan with oil. Over medium-high heat, add the beaten egg and swirl to coat the base. Cook for 1 minute, or until the egg is cooked. Remove cooked omelette from pan and slice thinly. Set omelette aside.
  5. Add onion and garlic to pan, stir-fry for 2 minutes or until the onion becomes soft. Add remaining vegetables and stir-fry for a further 3-4 minutes.
  6. Add the rice and soy sauce and stir through for 2-3 minutes, until vegetables are tender and crisp. Serve fried rice with sliced omelette.

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