This modern & healthy take on classic fried rice is a fun, tasty way to get your daily serves of veg.
1h 40m prep | 10m cook | 4 servings
INGREDIENTS
200g (1 cup) jasmine rice
100g (1/2 cup) quinoa, rinsed
500ml (2 cups) water
1 tbsp olive oil
2 eggs, lightly whisked
Pepper, to season
80ml (1/3 cup) gluten-free tamari
1 tsp sesame oil
1 small brown onion, halved, cut into wedges
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
250g (1 1/2 cups ) sweet potato, peeled, finely chopped
60ml (1/4 cup) water
120g cup mushrooms, trimmed, chopped
120g (3/4 cup) frozen peas, defrosted
1/2 bunch watercress, leaves picked
3 green shallots, thinly sliced
HOW TO MAKE IT
Place rice, quinoa and water in a saucepan. Bring to the boil over high heat, stirring occasionally. Cover. Reduce heat to low. Cook for 12 minutes. Remove from heat. Set aside, covered, for 8 minutes. Use a fork to fluff. Spread over a baking tray. Set aside for 1 hour to cool.
Heat 2 tsp of the olivet oil in a large wok over high heat. Season egg with salt and pepper. Pour into wok. Cook for 30 seconds, then swirl. Cook for a further 30 seconds. Gently loosen the edge of the omelette with a flat-bladed knife. Roll up. Transfer to a work surface. Cut into thin strips. Use paper towel to wipe wok clean.
Combine tamari and sesame oil in a small bowl.
Heat remaining olive oil over medium-high heat. Stir-fry onion, ginger and garlic for 3 minutes or until golden. Add potato. Toss to coat. Add water.
Cook, stirring occasionally, for 5 minutes or until water evaporates and potato is tender. Add mushroom. Stir-fry for 2 minutes. 5 Add rice mixture and peas to the wok and toss to combine. Add tamari mixture and toss until warmed through. Toss through watercress and shallot and top with the omelette slices.