Vegetable Fried Rice

• 9 oz medium-grain brown rice
• 1 tbsp peanut oil
• 2 None eggs, beaten lightly
• 3 None small carrots, peeled, thinly sliced on a bias
• 1 None medium red onion, cut into wedges
• 10.5 oz red cabbage, coarsely shredded
• 2 cloves garlic, minced
• 1 1/4 inch fresh ginger, peeled, grated
• 2 None green onions, thinly sliced
• 1/2 tbsp light soy sauce
• 1 None fresh long red chili, thinly sliced

1. Cook rice in boiling water for 35 mins, or until tender. Rinse under cold water. Drain.
2. Meanwhile, heat a large wok over medium-high heat. Add 1 tsp oil and swirl to coat wok. Add eggs and swirl wok to make a thin omelette. Cook for 30 seconds, or until just set. Slide out onto a clean cutting board, roll up tightly and cut into strips.
3. Wipe out wok and add remaining oil. Stir-fry carrots and red onion for 4 mins, or until just tender. Add cabbage and stir-fry for 2 mins, or until wilted. Add garlic, ginger and 1 green onion. Stir-fry until fragrant. Add rice and soy sauce. Stir-fry until hot.
4. Serve rice topped with omelette, chili and remaining green onion.

brown rice, peanut oil, eggs, carrots, red onion, red cabbage, garlic, ginger, green onions, soy sauce, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/30340 (may not work)