Ingredients
- 3 cups basmati rice, cooked and cooled
- 2 whole eggs, beaten
- 1 teaspoon olive oil
- 75g lean leg ham, diced (omit the ham for a Green menu option)
- 1 onion, diced
- 1 red capsicum, seeded and diced
- 2 cups Chinese cabbage, shredded
- 1 cup green peas, cooked
- 1 cup corn kernels, cooked
- 1 cup bean sprouts
- 2 spring onions, diced
- 3 tablespoons salt reduced soy sauce
- 1 tablespoons oyster sauce
Method
- Cook rice following packet directions, leave to one side to cool
- Lightly spray a heated non-stick fry pan with oil, pour in eggs to make a thin omelette
- Once the omelette is cooked, transfer to a plate and slice thinly, set aside
- Lightly spray the same pan with oil, cook ham and onion until golden
- Add capsicum, cabbage, peas and corn
- Cover and cook for one minute
- Add remaining ingredients except omelette. Stir until sauces have mixed through evenly
- Fold in sliced omelette.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1080kJ | 375kJ |
| Protin | 11.22g | 3.89g |
| Total fat | 3.14g | 1.09g |
| Saturated fat | 0.66g | 0.23g |
| Carbohydrate | 42.74g | 14.83g |
| Sugars | 6.13g | 2.13g |
| Dietary Fibre | 5.28g | 1.83g |
| Sodium | 696mg | 241mg |
