Brown rice stir-fry with coriander omelette

Ingredients:

• 200g brown rice
• 1tbsp rapeseed oil
• thumb size piece ginger, grated
• 3 garlic cloves, finelly chopped
• 1 bunch spring onions, finelly sliced
• 150g mushrooms, sliced
• 2 carrots, finelly sliced
• 1 red pepper, finelly sliced
• 3 eggs, beaten
• small handful chopped coriander , plus extra to serve
• 2tsp soy sauce
• 1 tsp toasted sesame oil
• 1tbsp sesame seeds

Instructions:

• Cook the rice. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry for 1 min. Tip in the veg and stir fry over high heat 3-4 mins.
• Meanwhile, mix the eggs with coriander and seasoning. Heat a small non stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip and cook on the other side until cooked through. Tip onto a board and cut into strips.
• Add the drained rice, soy sauce and sesame oil to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.