Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

• 2 tablespoons oil (sesame, peanut, canola, sunflower or extra virgin olive)
• 2 eggs, lightly whisked
• 100 gm green prawns, peeled, deveined and chopped (optional)
• 1 carrot, grated
• 1 stick celery, finely chopped
• ¼ Chinese cabbage, shredded
• 2 cups cooked brown rice
• 1 cup frozen peas
• 2 tablespoons reduced-salt soy sauce
• 2 tablespoons tomato sauce

Method

1. Heat a wok or large frying pan over medium-high heat. Add half the oil and pour in whisked eggs. Turning the wok in a swirling motion, run the egg around the sides of the pan to make a thin omelette. When cooked, turn the omelette out onto a board, roll up and cut into thin slices.
2. Reheat wok. Add remaining oil. Cook prawns until cooked through and prawns change colour. Remove from wok and set aside.
3. Reheat wok. Add carrot and celery, and stir-fry for 3-4 minutes. Add cabbage, stirring for a further 2 minutes.
4. Add rice, prawns, peas, soy sauce and tomato sauce to the wok. Toss until combined and heated through.
5. Spoon into serving bowls and top with sliced egg.

Tips

• Use any vegetables or meat to make this recipe. If you have a mix of leftovers in the fridge, throw them in as well – anything goes!
• If you’re cooking brown rice in advance, make sure to cool and store it safely. You can also buy precooked rice in sachets at the supermarket.