For a better consistency while stir frying it is good to use rice that has been cooked the day before or is at least ensure rice is cold and has been drained well.
Vegetarian Fried Rice
Points per serve: 2.5
1 cup basmati or long grain rice
1 teaspoon garlic
2 eggs, lightly beaten
1/4 cup skim milk
white ground pepper
1 carrot, peeled and grated
1/2 red capsicum, finely diced
4 spring onions, sliced
1/2 cup frozen peas
1/2 cup frozen corn kernals
2 tablespoons soy sauce
1 tablespoon kecap manis
100 grams bean sprouts
1/2 cup fresh coriander chopped
Bring a large saucepan of water to boil and add rice. Cook for 10 - 12 minutes or until rice is tender. Drain well and allow to cool completely.
In a small jug combine beaten eggs and milk. Season with salt and pepper. Heat a large frying pan over medium heat, coat with cooking spray and add the eggs to cover pan base. Cook for until bubbles start to appear and flip over. Continue to cook for 2 - 3 minutes. Remove from pan and allow to cool. When cool roll and cut into slices. Set aside.
Coat a wok with cooking spray and heat over high heat. Add garlic, capsicum and spring onions, stir fry for 2 - 3 minutes or until capsicum has softened. Add peas and corn and continue to stir fry for another 4 - 5 minutes. Add rice and stir until fully combined with vegetables. Stir through soy sauce and kecap manis. Add bean sprouts, omellete and corinader, toss until warmed through.
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