Please note this recipe is classified as GREEN.
Ingredients
- 3 cups basmati rice, cooked and cooled
- 2 whole eggs, beaten
- 1 teaspoon olive oil
- 1 onion diced
- 1 red capsicum, seeded and diced
- 2 cups Chinese cabbage, shredded
- 1 cup green peas
- 1 cup corn kernels
- 1 cup bean sprouts
- 2 spring onions, diced
- 4 tablespoons salt reduced soy sauce
Method
- Cook rice following packet directions, leave to one side to cool.
- Lightly spray a heated non-stick fry pan with oil, pour in eggs to make a thin omelette.
- Once the omelette is cooked, transfer to a plate and slice thinly, set aside.
- Lightly spray the same pan with oil and cook onion until golden.
- Add capsicum, cabbage, peas and corn.
- Cover and cook for one minute.
- Add remaining ingredients except omelette.
- Stir until the soy sauce has mixed through evenly.
- Fold in sliced omelette, serve.
