Vegetarian Fried Rice

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

 Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006

250g (1 1⁄4 cups) brown long-grain rice
1 tablespoon olive oil
3 eggs, at room temperature
1 long red chilli, deseeded, thinly sliced
1 garlic clove, crushed
2 teaspoons finely grated ginger
1 red capsicum (pepper), deseeded, thinly sliced
1 fresh corn cob, kernels removed
1⁄2 Chinese cabbage, trimmed, shredded
155g (1 cup) frozen peas, thawed
65g (3⁄4 cup) bean sprouts trimmed
4 spring onions, trimmed, thinly sliced
2 tablespoons light soy sauce
1 tablespoon kecap manis, plus extr to serve
55g (1⁄3 cup) cashews, lightly toasted, roughly chopped, to serve

1. Cook the rice in a large saucepan of boiling water for 25 minutes, or until tender. Drain well. Spread out in a single
layer over two baking trays and set aside to cool completely.
2. Meanwhile, heat half the oil in a large non-stick wok or frying pan over medium heat. Whisk the eggs until frothy. Pour into the wok and swirl to cover the base. Cook for 2 minutes, or until the egg is set. Carefully loosen the edges, turn out onto a board and allow to cool. Roll up the omelette and cut into thin strips. Set aside.
3. Heat the remaining oil in a wok over high heat. Add the chilli, garlic and ginger and stir-fry for 30 seconds. Add the capsicum, corn, cabbage and peas and cook, tossing, for 2 minutes. Add the cooled rice and toss until heated through. Add the sliced omelette (reserving a few slices for garnishing), the bean sprouts, spring onions, soy sauce and kecap manis, and toss to combine.
4. Transfer fried rice to a serving dish, and serve garnished with the cashew nuts and reserved omelette slices, and drizzled with a little extra kecap manis, if desired.

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