Miso beansprout rolls

• brown basmati rice↗50g g
• finely chopped ginger1 ½ tbsp tbsp

  plus 2 slices

• rapeseed oil↗4 tsp tsp
• yellow pepper↗1

  deseeded and cut into strips

• garlic cloves↗4

  grated

• beansprouts160g g
• spring onions↗4

  shredded

• large carrot↗1

  cut into thin strips with a julienne peeler

• red chilli↗1

  seeded and chopped (optional)

• miso paste↗2 tsp tsp
• large eggs↗4

Step-by-step instructions

1. 1

   Boil the rice with the sliced ginger for 25 mins until tender – use just enough water so that it cooks, but it’s not swamped. Drain well and remove the ginger.

2. 2

   Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.

3. 3

   Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.