Fried rice dishes are popular throughout the world but are believed to have come out of China a long time ago as rice was a staple grain, and it still is around the world. Using a pan, it effortlessly combines rice with ingredients of your choice.
2 tsp oil
2 cups brown rice
2 large eggs, lightly beaten
1 tsp sesame oil
3 cups of vegies of your choice (cabbage, carrot, capsicum, broccoli etc)
1 garlic clove, minced
Cook rice in a pot over high heat. Boil it then allow to simmer for 30 minutes or until tender. Set it aside to cool right down (do a couple of hours in advance if you can).
Heat half the oil in a pan or wok over medium heat. Add the egg and cook for roughly one minute or until it’s almost set. Stir it and break it up into pieces, cooking for another minute. Put into as bowl and set aside.
Use the other half of the oil in the pan or wok then add in the garlic and onions, fry until clear. Then add the vegetables. Cook for three minutes or the vegetables are tender but still crisp.
Turn the heat on high. Stir in the rice and cook for 2 – 3 minutes, then add in the egg and sesame oil.
Garnish with parsley.