Serves: 4 | Preparation time: 20 minutes | Cooking time: 10 minutes
½ onion, finely diced
1 cup cabbage, chopped
½ cup broccoli, chopped
½ cup peas
1 carrot, finely grated
1 tsp reduced-salt soy sauce
Canola oil spray
Place rice over stove to boil or in your rice cooker. Once rice is soft, lightly spray a fry pan with olive oil and place over a medium heat. Crack eggs into the hot pan. Stir to mix the white with the yolk. Once cooked, use a wooden spoon to separate into little pieces (like a scramble). Add all the veg, cooking for about 2 minutes, then add brown rice and season with soy sauce.
- Double the ingredients to make extra and use leftovers in lunchboxes. Store in fridge for up to 3 days or freeze .
- If short on time, use 90-second packet rice and/or frozen vegetables