Another very yummy and simple dinner. Christy made this recipe a few weeks ago and it instantly became a family favourite, and it’s a great way to use up extra rice.
2 Tbl olive oil
1 tsp sesame oil
4 eggs, well beaten
4 Spring onions or shallots, chopped
1 red capsicum or 1 carrot, diced
4 cups cooked brown rice
1/2 cup frozen peas
1/2 cup frozen corn
1 tsp minced garlic
1 tsp minced ginger
Soy Sauce – to taste, min 2 Tbl
1. Heat large frying pan, add 2 tsp of olive oil. Pour in the eggs and cook like an omelette. Remove, set aside, and dice when cooled slightly.
2. Add remaining olive oil to pan (I just use the same one). Add ginger, garlic, spring onion and capsicum.
3. Cook for a few mintues.
4. Add the sesame oil and rice and cook until rice is heated through.
5. Add omelette, peas and corn. Cook for a few mins until heated through.
6. Stir in soy sauce.
7. Serve and enjoy.
**** Recipe adapted from Ready, Steady, Spaghetii by Lucy Broadhurst – a really great book full of recipes suitable for kids.