|15 min||10 min||25 min||4|
|2 cup||Brown rice, medium-grain, dry (cooked according to package)|
|2 large egg||Egg|
|1 head||Broccoli, raw|
|1 large||Carrots (halved and thinly sliced)|
|1 1/4 cup||Green/yellow string beans, raw (roughly chopped)|
|2 clove(s)||Garlic (crushed)|
|1 pepper(s)||Red chili pepper (also chile or chilli) (finely chopped)|
|2 tbsp||Soy sauce, low sodium|
|2 tsp||Vegetable oil|
1. Beat eggs with a fork until small bubbles appear. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add eggs and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice.
2. Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add broccoli, carrot and beans. Stir-fry for 4 minutes, or until tender and crisp.
3. Add rice and soy sauce to wok. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve immediately.
are a great source of plant based protein and B vitamins!
provide key vitamins and minerals required for vital health and maintenance of the body!