Serves 4
Cook 200g brown basmati rice following pack instructions. Heat 2 tsp rapeseed oil in a large frying pan. Add 1 tbsp grated ginger and 3 finely chopped garlic cloves and fry for 1 minute. Tip in a bunch of sliced spring onions, 150g sliced shiitake mushrooms, 2 sliced carrots and 1 finely sliced red pepper and stir-fry over high heat for 3-4 minutes. Meanwhile, mix 3 eggs, beaten with a splash ofmilk with some coriander, salt and pepper. Heat 1/2 tbsp oil in a non-stick frying pan. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip and cook on the other side until cooked through. Tip onto a board and cut into strips. Add the drained cooked rice, 2 tsp soy sauce, 1 tsp sesame oil and 2 tbsp chilli jam to the vegetables, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and 1 tbsp toasted sesame seeds.
TIP To cook brown or basmati rice, place it in simmering salted water for about 25 minutes until tender - 40g of uncooked rice will yield around 100g cooked rice