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Please note this recipe is classified as GREEN.

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  • 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


  1. Cook rice following packet directions, leave to one side to cool.
  2. Lightly spray a heated non-stick fry pan with oil, pour in eggs to make a thin omelette.
  3. Once the omelette is cooked, transfer to a plate and slice thinly, set aside.
  4. Lightly spray the same pan with oil and cook onion until golden.
  5. Add capsicum, cabbage, peas and corn.
  6. Cover and cook for one minute.
  7. Add remaining ingredients except omelette.
  8. Stir until the soy sauce has mixed through evenly.
  9. Fold in sliced omelette, serve.

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