Vegetable stir-fried rice

The nutty flavour of brown rice combines beautifully with fresh vegetables in this tasty dish. 

Vegetable stir-fried rice

Serves 4

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
4 eggs
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 rice cooker
For the pot method - 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
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

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