Egg and rice parcels

Photography by William Meppem

These delicious parcels are perfect for kids lunches!

1/2 cup brown rice 1 tablespoon vegetable oil 1/2 small brown onion, finely chopped 2 garlic cloves, crushed 1 small carrot, peeled, finely chopped 1/2 small red capsicum, finely chopped 1/2 cup frozen peas and corn 2 teaspoons salt-reduced soy sauce 2 teaspoons ABC kecap manis 8 eggs Olive oil cooking spray

Cook rice following absorption method on packet. Set aside to cool slightly. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Add carrot and capsicum. Cook, stirring, for 2 minutes or until vegetables start to soften.

Add rice. Cook, stirring, for 1 minute or until combined. Add peas and corn, soy sauce and kecap manis. Cook, stirring, for 2 minutes or until combined. Transfer to a bowl. Cover with foil to keep warm.

Crack 1 egg into a bowl. Whisk with a fork. Spray a 16cm (base) non-stick frying pan with oil. Heat over medium-high heat. Pour egg into pan. Swirl to coat base of pan. Cook for 30 seconds or until set. Transfer to a plate. Cover to keep warm. Repeat with remaining eggs.

Place 1 omelette on a flat surface. Place 1/4 cup rice mixture in centre. Fold in corners to form a parcel. Transfer, seam side down, to a plate. Repeat with remaining omelettes and rice mixture. Serve.

Storage tip: Refrigerate leftover parcels in an airtight container between layers of baking paper for up to 1 day. For lunches, wrap parcels in plastic wrap and pack in insulated lunch bags.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Super Food Ideas - July 2010, Page 63
Recipe by Katrina Woodman

The bumper December/January issue of Super Food Ideas is packed with ideas whether you're entertaining for a crowd or simply looking for summer recipes. And our bonus 48-page Christmas special has everything you need for a festive feast!

View the original article here