Brown Rice Stir-Fry with Coriander Omelette Recipe

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic and sauté until fragrant.

Add the carrot, bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.

In a separate non-stick pan, heat the remaining 1 tablespoon of vegetable oil. Beat the eggs in a bowl and season with salt and pepper. Pour the beaten eggs into the pan and cook until set. Sprinkle the coriander leaves on top and flip the omelette. Cook for another minute and then remove from heat.

Add the cooked brown rice to the skillet with the vegetables and stir to combine. Drizzle with soy sauce and sesame oil, and season with salt and pepper to taste.

Serve the brown rice stir-fry onto plates and top each serving with a slice of the coriander omelette. Enjoy!