VEGETARIAN FRIED RICE

SERVES 4 HANDS-ON TIME 5 MINUTES COOK TIME 10 MINUTES

1 tablespoon sesame oil

2 shallots, roughly chopped

60g broccoli florets

1 carrot, finely diced

1 zucchini, finely diced

½ cup frozen peas and corn

2 cups cooked and chilled white

or brown rice

1 heaped teaspoon minced garlic

1 heaped teaspoon minced ginger

2 eggs, lightly whisked

1½ tablespoons soy sauce or tamari 1 tablespoon toasted sesame seeds 2 tablespoons roughly chopped

coriander leaves

1. Heat a wok over high heat. Add the sesame oil and immediately add the shallots, broccoli, carrot, zucchini, peas and corn and rice and toss together. Then add the garlic and ginger and continue to toss the mixture as it cooks.

2. Make a small well in the rice mixture and add the egg, allowing it to cook in the wok for 10 seconds or so. Gradually begin to work the egg into the rice and vegetable mixture until combined.

3. Drizzle over the soy sauce and toss together well. Divide among four bowls and serve topped with a sprinkle of toasted sesame seeds and coriander.

NUTRITION (per serve) 1138kJ/272cal. Protein 9.5g. Carbs 33.6g. Sat fat

1.7g. Fibre 5.9g. Sodium 327mg

All types of rice will work and you can throw in any veg you have lurking in the crisper drawer.