Brown rice stir-fry with eggs, edamame and Chinese cabbage

Ingredients

For 1 serving

• Brown rice55 g
• Eggs2
• Edamame60 g
• Napa cabbage100 g
• Spring onions1
• Ginger5 g
• Soy sauce1 tablespoon
• Peanut oil2 teaspoons

Contains: gluten, nuts, eggs, soy,

Method

1. Bring plenty of water to the boil, cook the brown rice for 30 minutes, until tender, drain it and spread it on a plate to cool: dry rice doesn't go mushy in the wok.
2. Meanwhile wash the Chinese cabbage and cut it into strips; chop the spring onions; peel and grate the ginger; beat the eggs.
3. Heat the peanut oil in a wok or large frying pan over high heat and stir-fry the edamame, cabbage, ginger and spring onions for 4 minutes, until the cabbage has wilted but is still crisp.
4. Push the vegetables to one side, pour the eggs into the space and scramble them for 1 minute, until just set; then mix them into the vegetables.
5. Add the rice and the soy sauce and stir-fry for 3 minutes over high heat, until the rice is piping hot and slightly crisp.