Brown rice stir-fry with coriander omelette

• brown basmati rice↗200g g
• rapeseed oil↗1 tbsp tbsp
• thumb-size piece ginger

  grated

• garlic cloves↗3 3

  finely chopped

• bunch spring onions↗1 1

  finely sliced lengthways

• pack shiitake mushroom↗150g g

  sliced

• carrots↗2 2

  finely sliced into sticks

• red pepper↗1 1

  finely sliced

• eggs↗3 3

  beaten with a splash of skimmed milk

• small handful chopped coriander

  plus extra to serve

• soy sauce↗2 tsp tsp
• toasted sesame oil↗1 tsp tsp
• 2 tbsp chilli↗

  jam

• sesame seeds↗1 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.

2. 2

   Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.

3. 3

   Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.