200g brown basmati rice
1 tbsp rapeseed oil
thumb-size piece ginger, grated
2 carrots, finely sliced into sticks
1 zucchini, cut into batons
1 red pepper, finely sliced
3 eggs, beaten with a splash of lactose free milk
small handful chopped cilantro, plus extra to serve
2 tsp gluten free soy sauce
1 tsp toasted sesame oil
2 tbsp chili jam (check ingredients have no garlic or gluten contained within)
1 tbsp sesame seeds, toasted
Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok.
Add the ginger fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
Meanwhile, mix the eggs with the cilantro and seasoning. Heat a small non-stick frying pan with the remaining oil.
Add the egg, stir once, then allow to cook over a gentle heat until almost set.
Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
Add the drained cooked rice, gluten free soy sauce, sesame oil and chili jam to the veg, mixing to heat through.
Divide into bowls and top with the omelette strips, a few cilantro leaves and sesame seeds.
Recipe adapted from: Good Food