Name: Vegetable and omelette fried rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3 cup cooked white long-grain rice; 1 tablespoon peanut oil; 2 eggs, beaten lightly; 1 medium brown onion (150g), sliced thickly; 2 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated; 1 fresh long red chilli, sliced thinly; 1 medium red capsicum (200g), sliced thinly; 1 medium carrot (120g), sliced thinly; 100 gram green beans, trimmed, chopped coarsely; 100 gram fresh shiitake mushrooms, sliced thinly; 2 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 teaspoon chinese five-spice; 1 cup (80g) bean sprouts; 4 green onions, sliced thinly; 1/3 cup (50g) roasted unsalted cashews, chopped coarsely

Vegetable and omelette fried rice

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

3 cup cooked white long-grain rice

1 tablespoon peanut oil

2 eggs, beaten lightly

1 medium brown onion (150g), sliced thickly

2 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated

1 fresh long red chilli, sliced thinly

1 medium red capsicum (200g), sliced thinly

1 medium carrot (120g), sliced thinly

100 gram green beans, trimmed, chopped coarsely

100 gram fresh shiitake mushrooms, sliced thinly

2 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon chinese five-spice

1 cup (80g) bean sprouts

4 green onions, sliced thinly

1/3 cup (50g) roasted unsalted cashews, chopped coarsely

Method

1.Spread rice, in thin layer, on shallow tray. Cover; refrigerate overnight.

2.Heat 1 teaspoon of the peanut oil in wok; cook half the egg over medium heat, swirling wok to form thin omelette. Remove from wok; cool. Repeat with another teaspoon of peanut oil and remaining egg. Roll omelettes tightly; cut into thin strips.

3.Heat remaining peanut oil in wok; stir-fry brown onion, garlic, ginger and chilli until onion softens. Add capsicum, carrot, beans and mushrooms; stir-fry until vegetables are tender. Add rice, sauces, sesame oil and five-spice; stir-fry until hot. Add sprouts and green onion; stir-fry until heated through.

4.Serve bowls of fried rice topped with omelette and nuts.

You need to start this recipe a day ahead. Cook 1 cup (200g) white long-grain rice to make the required amount of cooked rice. You can add a couple of coarsely chopped bacon rashers to the recipe, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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