Vegetarian Fried Rice

This is a colourful, yet wonderfully quick and easy side dish to serve and just as nice by itself. It is also a dish that you can bulk up with any vegetables as well as adding cooked meats such as chicken, pork or prawns to make it into a full meal, but that's a recipe for another time.


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

Serves: 6

Points per serve: 2.5

1 cup basmati or long grain rice

cooking spray

1 teaspoon garlic

2 eggs, lightly beaten

1/4 cup skim milk

salt

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.


(click here for a printable version of this recipe)