About this recipe:A healthy and wholesome rice dish. Brown rice is stir-fried with carrots, mushrooms, chickpeas and eggs. It's delicious as is or you can serve it as a side dish.
1/2 teaspoon salt
150g uncooked brown rice
240g chopped onion
1 clove garlic, finely chopped
2 carrots, sliced
150g fresh mushrooms, sliced
2 eggs, beaten
freshly ground black pepper
4 tablespoons chopped fresh parsley
4 tablespoons chopped cashews
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Bring 350ml water to the boil, add rice. Bring contents back to the boil, cover the pot and simmer for 45-50 minutes or until rice is tender.
Approximately 20 minutes before rice is finished cooking heat the butter in a large frying pan over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
Place mushrooms inside of frying pan and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
When the rice is finished cooking pour the eggs into the frying pan and cook the mixture, stirring constantly until the eggs are cooked. Remove the frying pan from the heat, stir in pepper, parsley and cashews.
Spoon the cooked rice into the frying pan and stir well. Serve the rice hot with soy sauce on the side for added flavour.