Brown Rice Stir Fry With Omelette

This delicious meal is full of flavour, crunch and super immune boosting ingredients, quick and easy to make leaving you satisfied and nourished.


  • 200g brown basmati rice
  • 1 tbsp rapeseed oil
  • Thumb size piece of ginger, grated
  • 3 garlic cloves, finely chopped
  • 1 bunch spring onions, finely sliced lengthways
  • 150g pack shiitake mushrooms, sliced
  • 2 carrots, finely sliced into sticks
  • 1 red pepper, finely sliced
  • 3 eggs, beaten with a splash of milk
  • 2 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp chilli jam
  • 1 tbsp sesame seeds, toasted


  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. 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. 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.