LCD – All Recipes, Main
1 cup green peas
1/2 red capsicum sliced into long fine strips
1/2 cup finely chopped broccoli
1/2 cup shredded Chinese cabbage
2 tablespoons cold-pressed virgin olive oil
4 spring onions chopped
1 garlic clove minced
10 sprigs fresh coriander
1/4 cup chopped fresh basil leaves
3 tablespoons soy sauce (or gluten free soy sauce*)
1 tablespoon chilli sauce
1 teaspoon brown sugar (or 1/4 teaspoon Nature Sweet Sugar Substitute)
4 cups cold cooked rice
2 eggs beaten
1/2 cup mung bean sprouts
1 stalk celery chopped
(GF*, DF, NF)
Serve with a fresh salad of your choice.
Lightly steam the peas, then capsicum, broccoli and cabbage for no longer than 5 minutes.
In the oil, sauté the spring onions, then add garlic, coriander, basil, soy sauce, chilli sauce and sweetener, and sauté for 3 minutes.
Add the precooked rice and beaten eggs and stir in.
Add the bean sprouts and celery, stirring constantly until warmed through.