This breakfast fried rice takes no time at all and is everything food should be, simple and absolutely delicious.
- 2 tbsp light flavoured oil
- 2 eggs, lightly beaten
- 200 g green beans, topped and tailed
- 3 cm piece of ginger, julienned
- 2 garlic cloves, sliced
- Freshly ground black pepper and sea salt
- 350 g leftover cooked brown jasmine rice
- 6 spring onions, julienned
- 1 tsp sesame oil
- 2 tsp soy sauce
- Coriander sprigs, lime cheeks and chilli sauce (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a little oil in a large wok or frying pan over a medium-high heat. Pour the egg mixture into the pan and swirl it around to cover the whole base, making a really thin crepe-like omelette. Once set all the way through, slide the omelette onto a plate and set aside.
2. Return the pan to the heat and add another drizzle of oil. Add the green beans, ginger and garlic and cook for 2-3 minutes or until softened. Tip in the rice and cook, stirring often, until warmed through and beginning to brown. Add the spring onions, stir through then stir in the sesame oil and soy sauce. Season to taste. Remove from the heat.
3. Roll the omelette up and cut it into thick ribbons. Serve the rice with some omelette ribbons, a few sprigs of coriander and lime wedges. Add chilli sauce, if you like it spicy.
Recipe © William Granger