Fried rice with a healthy boost
Serves 4
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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.


  • 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

Cook rice in a medium saucepan of boiling salted water 35 mins or until tender; drain. Rinse under cold water; drain well.


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.

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.


Serve fried rice topped with omelette strips, chilli and remaining green onion.

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