Fry Light, for spraying
2 large eggs, beaten
227g/8oz long grain rice
1 pepper, deseeded & finely chopped
6 spring onions, finely chopped
1 large carrot, cut into matchsticks
12 mangetout, cut into diagonal slices
113g/4oz garden peas
1 small can water chestnuts, drained
8-10 button mushrooms
1 garlic clove, crushed (to taste)
1 small piece root ginger, peeled & grated or 1 tsp dried ginger
½ tsp dried paprika
½ tsp soy sauce
1. Spray a large non-stick frying pan with Fry Light. Heat the pan until really hot and pour in the eggs. Lower the heat and cook very gently for 12-15 minutes until the underside is set and beginning to brown. Then either put the pan under a hot preheated grill to brown the top or carefully turn over the omelette in the pan and return to the heat to brown the underside.
2. Once cooked slide on to a plate, leave to cool and then cut into strips. Cook the rice according to the packet instructions.
3. In a large saucepan dry fry the vegetables with the garlic and ginger for approximately 5 minutes, add the cooked rice and mix well. Gently stir the strips of egg into the rice mixture and heat through. Season with the paprika and soy sauce before serving.
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