RECIPE: Stir-fried Brown Rice & Vegetables

Ingredients:
< 1 tsp sesame oil
< 2 brown onions, diced
< 2 cloves garlic, crushed
< 2 tsps grated fresh ginger
< 1 carrot, diced
< 1 zucchini, diced
< 1 bunch broccolini, chopped
< 1 cup brown rice, cooked
< 3 cups (100g)English spinach leaves
< 2 tsps soy sauce
< 2 tbsps oyster sauce
< 1 tbsp sweet chilli sauce
< 1 lime, juice only
< 2 eggs
< 2 tbsp sesame seeds

Method:
1. Heat oil in a wok or large frypan. Cook onion and garlic until soft but not brown. Add ginger, carrot, zucchini and broccolini. Cook for 5 minutes or until slightly soft but crunchy. Add rice, spinach, sauces and lime juice.
2. In a separate dish, lightly whisk the eggs. Move the rice and vegetables to the side of the frypan to create space to cook the eggs. Pour egg into the pan and allow to cook for 2 minutes.
3. Stir rice, vegetables and egg together. Garnish with toasted sesame seeds.
Serves 6.

Per serve: 1040kJ (245 cal). Protein 16g. Fat 8g. Carbohydrate 23g. Sodium 700mg. Potassium 1000mg. Calcium 110mg. Iron 4.4mg. Fibre 11g.
© Reproduced under licence from the copyright owner Sanitarium Health Food Company.