Vegetable stir fried rice
The nutty flavour of brown rice combines beautifully with fresh vegetables in this tasty dish.
1 cup dry brown rice
2 cups water
2 Tbsp canola oil
2 carrots, sliced
1 cup sliced green beans
2 cups finely chopped cabbage
2 cloves garlic, crushed
3 Tbsp soy sauce, reduced-salt
2 spring onions, diced
Rinse the rice under cold running water.
Combine rice and water and cook in a saucepan with lid or in a rice cooker.
Heat a wok or large frying pan. Add the oil.
Add vegetables along with the garlic and stir fry until nearly cooked.
Lightly beat the eggs.
Add beaten egg and cook until lightly scrambled.
Add cooked rice and heat through.
Add soy sauce and spring onions and mix through and serve.
To cook rice in a saucepan.
Bring water to the boil then turn down to low.
Once water is below the level of the rice, turn the heat off and leave covered for 10 minutes.