This recipe is a favourite of mine, now that I call myself a "runner". It is so easy, and using frozen veges means you always have the ingredients on hand. Brown rice is fantastic - it keeps you fuller for much longer than white rice does, is much less processed and is perfect fuel for a long run. Great for the kids too!
Ingredients
1 cup brown rice
olive oil spray
2 eggs, beaten
dash of milk
1 brown onion, chopped
1 clove garlic, crushed
2 cups frozen veges (I like peas, corn & carrot)
3 tablespoons soy sauce
1 tablespoon oyster sauce
salt & pepper
Method
Cook rice according to packet.
Heat a wok over medium heat. Spray with olive oil. Combine egg and milk and beat together. Pour into the wok and cook as an omelette for a couple of minutes, until set. Flip if necessary. Remove from the pan and cut into strips.
Meantime, spray wok with more oil if needed. Add onion and garlic and cook for a few minutes until tender. Add vegetables and cook for another 5 minutes, stirring occasionally. Add rice and sauces and mix well, cooking for another 5 minutes. Season and serve.
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