Preparation time –
Cooking time 35 minutes
Serves 8
Ingredients Method Nutrition
1 tsp each of crushed ginger, garlic
2 tsp red curry paste
1 medium brown onion (70g), finely chopped
small piece of pumpkin (160g), finely diced
1 large carrot (100g), finely diced
1 medium zucchini (180g), finely diced
2 sticks celery (150g), finely diced
half a red capsicum (120g), finely chopped
small piece of cauliflower (200g), processed to breadcrumb consistency or very finely chopped
2 medium eggs (65g each), lightly beat with milk, using a fork
2 tbsp milk
1 cup of cooked brown rice (1/3 cup dry rice boiled for 12 minutes in 1.5 cups water, drained)
2 tbsp coriander or parsley (optional), finely chopped
spray oil
- Boil 1/3 cup rice in 1.5 cups water for 12 minutes. Drain and set aside.
- Heat a wok to medium and spray with oil.
- Add finely chopped onion and stir-fry with the ginger, garlic and curry paste. Cook till soft
(about 5 minutes). - Add pumpkin and carrot. Stir and cook a further 4-5 minutes.
- Add celery and zucchini. Stir and cook a further 3-4 minutes.
- Make a large well in the centre and add beaten egg mixture. Spread mixture out. When the egg starts to set after about 3 minutes, turn over. It is ok if it breaks up.
- Add cooked rice, processed cauliflower, celery and red capsicum on top.
- Stir through, breaking egg into pieces.
- Toss through the chopped coriander and serve.
