2 tbsp extra virgin olive oil
2 large packets microwave wholegrain basmati rice
1 cup of shredded cabbage – purple or white – whatever you have!
1 cup diced zucchini
1 cup frozen peas, thawed and drained
1 cup frozen corn, thawed and drained
3 large eggs, beaten
1 cup frozen shelled edamame beans, thawed and drained
1 tbsp fresh minced ginger
2 tsp finely diced garlic
¼ cup soy sauce
1 tbsp sesame oil
1 bunch spring onion
Heat a large skillet and place some olive oil in then add cabbage, broccolini, zucchini, peas, corn, and edamame.
Stir it frequently and remove it from the pan and place it on a plate after 4 minutes – you want the veggies still crunchy!
In a bowl – whisk the eggs then add to the same pan – scramble these – stirring frequently and place on the plate with the vegetables when done.
In the skillet, place the remaining olive oil and add rice, ginger, garlic, sesame oil, soy sauce and combine
After 2 minutes add the egg and vegetables back to the pan and toss for 2-3 minutes.
Remove from heat and enjoy with chopped spring onions on top!