A fried rice recipe that is nourishing, makes use of leftovers, and delicious is a fried rice recipe that checks all the boxes. The medium-grain brown rice used here calls for a moist and tender mouthfeel, which clumps together with a jumble of carrot, cabbage and more to make sure you have all you can get in each bite.
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 10 mins
Difficulty Level: 2/5
Ingredients
- 1⅓ cups (265 g) medium-grain brown rice
- 1 tbsp peanut oil
- 2 eggs, beaten lightly
- 3 small carrots (200g)
- 1 medium red onion (170 g), cut into wedges
- 300 g red cabbage, shredded coarsely
- 2 cloves garlic, crushed
- 4 cm piece fresh ginger (20 g), grated
- 2 green onions (scallions), sliced thinly
- 1½ tbsps light soy sauce
- 1 fresh long red chilli, sliced thinly
Steps
01. Cook rice in a medium saucepan of boiling salted water 35 mins or until tender; drain. Rinse under cold water; drain well.
02. Meanwhile, heat a large wok on medium-high heat; add 1 tsp of the oil, swirl to coat wok. Add egg; swirl wok to make a thin omelette. Cook 30 secs or until just set; slide omelette onto a clean board. Roll tightly; cut into strips.
Thinly slice carrots on the diagonal.
04. Heat remaining oil in same wok; stir-fry carrot and red onion 4 mins or until just tender. Add cabbage; stir-fry 2 mins or until wilted. Add garlic, ginger and half the green onion; stir-fry until fragrant. Add rice and sauce; stir-fry until hot.
05. Serve fried rice topped with omelette strips, chilli and remaining green onion.
Photo: bauersyndication.com.au