Brown rice is great for a quick fried rice because you can use it straight after cooking (white rice is best chilled over night). For this vegetarian recipe you stir-fry broccoli, onion, snow peas and egg with nutty brown rice, cashews and finish with fried eschalots.

30 Minutes. Healthy, vegetarian, Asian, delicious.

Serves 2.

2 free range eggs
1 tablespoon fried eschalot
1 cup brown rice
2 spring onions
1/3 cup cashews
1 broccoli head
1 cup snow peas
1 tablespoon oyster sauce
2 tablespoons soy sauce

Cook rice
Place rice in a medium pot with 2 cups of cold tap water and bring to the boil. When water starts to boil, reduce to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed.  Remove from the heat, cover and let stand for a further 5 - 10 minutes until done. Fluff with a fork.

Prepare veg & fry egg
Remove the florets from the broccoli. Top and tail the snow peas then cut into 2cm pieces. Finely slice the spring onions.

Heat a fry pan or wok to medium heat with a drizzle of olive oil. Beat eggs and season with salt and pepper. When the wok is hot add the egg and cook until half set. Flip and cook the other side of the egg. Remove from heat. Break egg into small pieces, remove from wok and set aside.

Make fried rice
Add a drizzle of olive oil to a wok or pan and bring to a high heat. Add veg and stir-fry for 2 minutes. Add premix sauce and stir-fry for 30 seconds. Add the rice, spring onions, cashews and egg. Stir-fry for 1 - 2 minutes. Remove from heat. 

To serve
Place in bowls and sprinkle over fried eschalot.

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October 19, 2016 by Timothy Ryder
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