Method

1. Cook rice according to packet instructions.
2. Heat half the oil in a large wok over high heat. Add the eggs and swirl to make an omelette. Cook for 1 to 2 minutes or until cooked through, then slide onto a chopping board to cool.
3. Heat the remaining oil. Add the vegetables and stir fry for 2 to 3 minutes.
4. Slice the omelette into thin strips and return to the wok.
5. Add the rice and cook for a further 2 minutes.
6. Add the soy sauce and half the spring onions. Stir to combine. Remove from heat.
7. Serve the fried rice garnished with the remaining spring onions.

Tip

• The smaller sized serve is ideal for primary schools.
• For a non-vegetarian version, add some lean ham, cooked skinless chicken breast or tuna canned in spring water at Step 3.
• Any frozen or seasonal vegetables can be used for this recipe. Zucchini and corn kernels are a good combination.

Category: Everyday (green)

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.