Vegan option: Omit egg. Add tofu, tempeh, veggies etc.
Heat a deep wok and melt 1/3 tbsp coconut oil in it. Add beaten egg and lightly cook for about 30-60 seconds. The egg should move on pan when you shake it. Flip over with a palate knife and cook the other side for 30 seconds. Remove from pan/wok, cool slightly then roll into a cigar shape. Slice this into thin ribbons and set aside.
Wipe wok clean with kitchen paper and add a little more coconut oil. Add peppers and gently stir 2-3 minutes. Add spring onion and seaweed, continue to cook for 30 seconds. Next add pre-cooked rice and stir until rice separates, then add peas, sweetcorn and tamari, stir for 30 seconds.
Gently fold in egg and serve at once.
To adapt this recipe – Use 200 grams raw prawns or diced bacon or diced porkor sliced chicken or diced tofu, diced tempeh or veggies such as bamboo shoots or Pac choy or Chinese cabbage.. Stir-fry it in just after egg and before peppers, allowing about 1 minute to seal the ingredient of choice. Then continue with rice, pea, sweetcorn and onion mixture.
Nutrition note: Brown rice is the whole grain version – it retains its nutritional value, being high in fibre and a whole suite of vitamins (specially B-complex) and minerals. Brown rice will take about 35 mins to cook. [Beware quick-cook versions – they are refined and thus stripped of fibre and nutrients]. You will really enjoy the taste, texture, versatility and health benefits of brown rice.Brown rice is especially soothing for the digestive and nervous system. The Japanese eat it when sick, as its healing powers are part of their folklore.