Fried Rice

Serves 6

• 3 cups of cooked brown rice (preferably cooked the night before)
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 carrot, diced (cooked with a little water in microwave for 3 minutes, drain)
• 1/2 cup of corn kernels (you could use fresh, canned or frozen)
• 4 eggs, very lightly beaten
• 2 birds-eye chilli, de-seeded and finely sliced
• 1 clove of garlic, crushed
• 2 cm of ginger, finely grated
• 2tbsp of light soy
• 1 bunch of chives, finely chopped
• 1 handful of finely chopped coriander (optional)
• 1/2 tbsp of sesame oil
• 1/2 tbsp of vegetable oil
• vegetable oil

1. In a wok or large fry pan heat up sufficient vegetable oil to fill to 1cm. When very hot, pour in the egg. Swirl in the pan to make an omelette. Turn when brown on bottom. When cooked, remove from oil onto a paper towel.
2. Empty pan of oil and reheat dry pan. Return omelette to pan to crisp upon both sides. Remove, roll, slice into ribbons and set aside.
3. Heat up the sesame and vegetable oil until hot. Add vegetables and toss. When they are cooked and a little brown at the edges add the rice.
4. Toss until a little browned. Add soy, herbs and omelette and toss together. Adjust soy to taste.

Alternatives:  The vegetables here can be varied as you wish (I usually make it from left over odds and sods). Broccolini is a good for example. You could also also add some meat for a non-vegetarian version - lap cheong chinese sausage, bacon and chicken are all good. It is best to fry it separately and add towards the end. Some prawns could also be added towards the end of cooking.