This fried rice is almost as much fun to make as it is to consume for budding chefs! This quick vegetable-packed stir-fry is excellent for a fuss-free weekday supper, with carrots, broccoli, mange tout, and peas, and finished with egg ribbons.
1. 1/4 tsp oil, heated in a nonstick frying pan (about 24cm in diameter). For an even coating, use a pastry brush to brush it all over the pan's surface. Break an egg into a cup and whisk it thoroughly before adding it to the pan. Allow the egg to flow until it completely covers the bottom of the pan. Cook for 30 seconds, then flip and cook for another 30 seconds. Remove the omelets to a plate and repeat with the remaining 1/4 tsp oil and the second egg.
2. In a wok, heat the remaining oil and add all of the vegetables. Stir-fry for 3 minutes over high heat. Stir in the rice and cook for another 2 minutes.
3. Add the omelets to the rice by cutting them into finger-width ribbons. Cook for an additional minute. Stir in the Worcestershire sauce and serve.
Tip: Allow more time if you're making your own rice from scratch. In a pan, pour 120g (4 1/4oz) brown basmati rice over boiling water. Cover and cook for 20 minutes, then drain and cool well before stir-frying.
1 1/2 tsp vegetable oil
2 carrots, peeled and coarsely grated
75g (2 1/2oz) broccoli florets, sliced
75g (2 1/2oz) mange tout
100g frozen peas
1 x 250g pouch cooked brown basmati rice
2 tsp Worcestershire sauce