Vegetarian integral rice

Ingredients: (4 servings)

• 2 eggs
• 2 teaspoons vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 1 large head broccoli, florets removed
• 1 large carrot, halved, thinly sliced
• 150g green beans, roughly chopped
• 2 cups integral rice, cooked
• 2 tablespoons reduced-salt soy sauce

Instructions:

1. Beat eggs with a fork until small bubbles appear. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add eggs and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice.

2. Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add broccoli, carrot and beans. Stir-fry for 4 minutes, or until tender and crisp.

3. Add rice and soy sauce to wok. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve immediately.