Number of servings : 4
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) water
2 tsp (10 mL) sesame oil
1 tbsp (15 mL) vegetable oil
2 medium carrots, peeled and diced
1 stalk celery, diced
1 tbsp (15 mL) minced fresh ginger
4 cups (1 L) cooked brown or white rice, cold
1 cup (250 mL) frozen peas or shelled edamame, thawed
3 green onions (white and green parts separated), thinly sliced
¼ cup (50 mL) low-sodium soy sauce
¼ cup (50 mL) orange juice
2 tsp (10 mL) liquid honey
2 tsp (10 mL) toasted sesame seeds
In small bowl, beat eggs with water and sesame oil. Heat a non-stick wok or large skillet over medium-high heat; add half of the vegetable oil. Pour egg mixture into wok, swirling to form thin layer. Cook omelette until set, about 2 minutes; transfer to a plate. Wipe out wok and return to stovetop over medium-high heat; add remaining oil, swirling to coat. Add carrot, celery and ginger; stir-fry until starting to soften, about 3 minutes.
Add rice, peas, white parts of green onions, soy sauce, orange juice and honey, tossing to coat and using spoon to break up any clumps of rice. Cook, stirring often, until liquid is absorbed and mixture is heated through, 2 or 3 minutes.
Roll up omelette; thinly slice. Stir into rice mixture, along with green parts of green onions and sesame seeds. Toss, just to heat through, about 30 seconds. Transfer to Thermos.