Servings : Serves 3-4
Ever had some leftover brown rice and wondered how to spruce it up? Well here’s one way to breathe new life to simple brown rice! Trust me, it tastes so good, you will be hard put not to go back for seconds!
- 2 cups cooked brown rice (at least a day old)
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1-2 green onion, chopped (reserve the greens for garnish)
- 1 tomato, finely chopped or grated
- 1 red chilli, finely chopped
- 1 large egg, lightly whisked
- 1 carrot, chopped or grated
- 1 small capsicum/bell pepper, cut into small cubes
- 1/2 cup frozen peas
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 tbsp light soy sauce
- 1/2 cup water or stock
- 1/2 cup chopped or shredded cooked leftover chicken (optional)
Lightly oil a pan, beat the egg with a pinch of salt and pepper and then pour it onto the pan. Cook without stirring until the egg is almost dry, flip and cook the other side, then remove onto a plate and set aside.
In the same pan, add the oil followed by the chopped onions. Fry until they soften, then add the ginger and garlic, cook them for a minute. Next add the tomatoes, chilli, capsicum, peas and carrots. Cook, stirring from time to time until the tomatoes thicken up and the veggies begin to soften. Add in the water/stock to loosen up the mixture, followed by the cooked rice, cooked chicken and soy sauce. Stir to combine, then turn the heat down and cover the pan. Allow the rice to steam over low heat for about 5-10 minutes. In the meantime, cut up the omelette into small strips.
Open the pan and fluff up the rice, then fold in the egg strips. Garnish with the greens from the spring onions and serve!
You can use whichever other mixture of veggies that you like or have on hand. In place of the cooked chicken, you can use chunks of cooked fish or prawns and it would still taste fantastic.