Tropical fruits in lemongrass syrup
Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
Brown rice stir-fry with coriander omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g brown basmati rice
- 1 tbsp rapeseed oil
- thumb-size piece gingergrated
- 3 garlic clovesfinely chopped
- 1 bunch spring onionsfinely sliced lengthways
- 150g pack shiitake mushroomsliced
- 2 carrotsfinely sliced into sticks
- 1 red pepperfinely sliced
- 3 eggsbeaten with a splash of skimmed milk
- small handful chopped corianderplus extra to serve
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp chillijam
- 1 tbsp sesame seedstoasted
Nutrition: per serving
- kcal351
- fat13g
- saturates2g
- carbs50g
- sugars13g
- fibre4g
- protein13g
- salt0.73glow
Method
step 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.
step 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.
step 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.
