Fried brown rice with omelette: 8.91g fat per serve

Serving size: Serves 4-6
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

Per serve:
1172kJ
8.91g fat
2g sat fat

INGREDIENTS

2 teaspoons peanut oil
3 lightly beaten eggs
1 seeded and finely chopped red capsicum
1 trimmed and chopped bunch broccolini
150g sliced mushrooms
1 trimmed and chopped bunch choy sum
2½ cups cooked brown rice
2 tablespoons sweet chilli sauce
1 tablespoon hoi sin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Green onion and sliced chilli, to serve

METHOD

Heat 1 teaspoon oil in a wok or large frying pan on high. Add eggs, swirling to cover base. Cook for 1-2 minutes, until just set. Turn and cook further 1 minute. Remove from wok and roll up tightly. Slice thinly.
Heat another 1 teaspoon of oil in wok. Stir-fry capsicum and broccolini for 2 minutes, until tender. Add mushrooms and choy sum. Stir-fry for 1 minute.
Add rice to wok with sweet chilli sauce, hoi sin sauce, soy sauce and sesame oil. Stir-fry for 1-2 minutes until heated through.
Serve topped with omelette, green onion and sliced chilli.

Top tip
Try using other vegies such as cabbage, baby pak choy and baby corn.

For more simple suppers, see this week's Woman's Day (on sale June 1).

MESSENGER