SERVES: 5.
2 cups cooked cold brown rice.
1 small Green Pepper, chopped finely.
1 medium onion or 6 Spring onions, chopped.
125g. 'baby' (tender) Peas.
1 medium Carrot, grated.
1 cup Bean shoots.
1 cup finely shredded Cabbage.
Black pepper to taste.
1/4 teaspoon Chilli powder.
2 Egg whites.
chopped Parsley.
MOISTEN the base of a non-stick Pan or Chinese Wok. SLOWLY cook Egg whites until well set and chop up. ADD Rice and Vegetables. COOK on low heat for ten (10) minutes. KEEP moving the ingredients' so Rice and Vegetables do not stick. STIR through Parsley just prior to serving!
(J. Stafford)
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