Vegetarian quinoa and sweet potato fried rice

SERVES: 4 Ingredients

200g (1 cup) jasmine rice 100g (1⁄2 cup) quinoa, rinsed 500ml (2 cups) water

1 tbsp peanut oil

2 eggs, lightly whisked White pepper, to season 80ml (1⁄3 cup) tamari

2 tsp caster sugar

1 tsp sesame oil

1 small brown onion, halved, cut into wedges

2 tsp finely chopped fresh ginger

2 tsp finely chopped garlic 250g sweet potato, peeled, finely chopped

60ml (1⁄4 cup) water

120g cup mushrooms, chopped 120g (3⁄4 cup) frozen peas, defrosted

1⁄2 bunch watercress 3 green shallots, thinly sliced

Method

Place rice, quinoa and water in a saucepan. Bring to the boil over high heat, stirring occasionally. Cover. Reduce heat to low. Cook for 12 minutes. Remove from heat. Set aside, covered, for 8 minutes. Use a fork to fluff. Spread over a baking tray. Set aside for 1 hour to cool.

Heat 2 tsp of the peanut oil in a large wok over high heat. Season egg with salt and white pepper. Pour into wok. Cook for 30 seconds, then swirl. Cook for a further 30 seconds. Gently loosen the edge of the omelet with a flat-bladed knife. Roll up. Transfer to a work surface. Cut into thin strips. Use paper towel to wipe wok clean.

Combine tamari, sugar and sesame oil in a small bowl.

Heat remaining peanut oil over medium-high heat. Stir-fry onion, ginger and garlic for 3 minutes or until golden. Add potato. Toss to coat. Add water. Cook, stirring occasionally, for 5 minutes or until water evaporates and potato is tender. Add mushroom. Stir-fry for 2 minutes. Add rice mixture and peas to the wok and toss to combine. Add tamari mixture and toss until warmed through. Toss through watercress and shallot and top with the omelet slices.