1 cup brown long-grain rice
olive oil spray
4 eggs lightly beaten
4 green spring onions thinly sliced plus extra to serve
2 cloves garlic crushed
1 tblsp finely grated fresh ginger
1 red capsicum diced
1 cup frozen peas
2 tblsps tamari
200 g thinly sliced deli-style light ham cut into thin strips
125 g packet baby corn cut diagonally into 1cm pieces
500 g cooked prawns peeled
- Cook rice in a large saucepan of boiling, salted water until tender. Drain well. Remove from heat. Stand, covered, for 5 to 10 minutes. Transfer to an oven tray. Spread to cover. Refrigerate until cold.
- Heat a wok over a high heat. Spray with oil. Add eggs. Quickly swirl wok to make a thin, large omelette. Cook for 1 minute. Flip. Cook for 30 seconds. Roll up. Transfer to a chopping board. Thinly slice.
- Reheat wok until hot. Spray with oil. Add ham, onions, garlic, ginger, corn and capsicum. Stir-fry for 2 minutes. Add rice, prawns and peas. Stir-fry for about 2 minutes, or until hot. Add omelette strips and tamari. Stir-fry for 1 minute.
- Serve garnished with green spring onions.