World Cuisine

  • 1 courgette, cut into thick batons
  • 1 carrot, cut into matchsticks
  • 200 g (7 oz) French beans, halved
  • 1 tablespoon groundnut oil, plus extra for greasing
  • 6 spring onions, thinly sliced on the diagonal
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon medium curry powder (see page 16)
  • ½ red pepper, cored, deseeded and sliced
  • ½ yellow pepper, cored, deseeded and sliced
  • 400 g (13 oz) cold cooked long-grain rice
  • 2 tablespoons light soy sauce
  • 2 large eggs
  • 1 tablespoon finely chopped coriander leaves, plus extra to garnish
  • 1 tablespoon water
  • salt and pepper
  • mint leaves, to garnish

Blanch the courgette, carrot and beans in a large saucepan of lightly salted boiling water for 2 minutes. Drain and set aside.

Heat the oil in a large wok or frying pan with a lid over a medium heat and add the spring onions, garlic, ground coriander and curry powder. Stir-fry for 2–3 minutes, then add the peppers and stir-fry for another minute. Add the rice and vegetables and stir-fry for 3–4 minutes, then stir in the soy sauce. Toss to mix well, and season to taste. Remove from the heat, cover and keep warm.

Grease a medium nonstick frying pan with oil and place over a low heat. Whisk the eggs with the coriander leaves and measured water. Pour the egg mixture into the pan and swirl around. Cook gently for 1–2 minutes until the bottom is set, then carefully turn over and cook for another minute. Turn out on to a board and cut into thin strips.

Divide the rice between 4 warmed plates and top with the omelette strips. Serve immediately, garnished with extra coriander and mint leaves.

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