Quick and Easy: Chinese Egg Fried Rice with Veggies

Serves 3-4 people

Notes

• Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.

Ingredients

• Basmati rice - 1 cup
• Egg - 1
• Carrot - 2 small finely chopped
• Beans - 2 finely chopped
• Cabbage - 1/4 cup
• Onion - 1/8 cup
• Spring onions (white part) - 1.5 tbsp finely chopped
• Spring onions (green part) - 1 tbsp finely chopped
• Garlic - 1/2 tbsp finely chopped
• Capsicum - 2 tbsp chopped finely
• Soya sauce - 1/2 tsp
• Green Chilli Sauce - 3/4 tsp
• Ajino motto - 1/4 tsp (optional) - I didnt use
• Pepper powder - 1.5 tsp
• Olive Oil - 2.5 tbsp
• Salt - to taste

Method

1. Rinse rice and pressure cook it with required water till rice grain is separated...Fluff it off with a fork add some olive oil, keep aside.Chop and keep all the veggies ready.Heat olive oil in a pan, add garlic and spring onions white part,fry till its starts browning.
2. Then add onions and fry till golden brown then add carrots, beans and cabbage and saute till they shrink and raw smell leaves. Add capsicum saute with the veggies for 2mins.
3. Then add soya sauce - and saute in high flame for 2mins stirring continuously. Keep in sim and then add green chilli sauce, pepper powder,ajino motto(if you are using)and required salt.Keep stirring continuously for few mins till the veggies are well blended with the sauces.
4. Then add the cooked rice and mix well.
5. Scramble the eggs in a separate pan with a tsp of oil, a drop of yellow food colouring and add it to fried rice.
6. Garnish with chopped spring onions. 

(recipe adapted from here)

Nutritious Muesli Cookies

I’ve always been a keen fan of ANZAC biscuits that you’d find in practically every pantry and household within Australia. It must be the golden crusty edge, the chewy texture of the oats all melded together with butter and the satisfying feeling you’d get upon licking the last crumb from your lips. In an attempt to use up the tonne of muesli sitting at home in the pantry and to give myself a viable excuse to be back in the kitchen without my mother’s disapproving glare, I set forth to make a delicious and healthy take on the regular oatmeal cookie and turn it into a healthy fanatic’s perfect treat for those times when one feels peckish. 

Nutritious and scrumptious muesli cookies are perfect for whenever you're feeling peckish

Fluffy Banana, Honey and Cinnamon Brekkie Muffins

Banana, honey and cinnamon breakfast muffins, the perfect antidote for cold Autumn mornings.

Ingredients 

·         Melted butter, for greasing

·         2 cups (300g) self-raising flour

·         1 teaspoon baking powder

·         1/2 teaspoon bicarbonate of soda

·         1 teaspoon ground cinnamon

·         Pinch salt

·         1/2 cup brown sugar

·         75g butter, melted

·         1/2 cup (125ml) milk

·         2 tablespoons honey

·         1 teaspoon vanilla essence

·         2 eggs

·         1 cup mashed banana (about 2 bananas)

Method

1.        Preheat oven to 180°C. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with white paper cases.

2.        Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.

3.        Combine melted butter, milk, honey, vanilla, eggs and mashed bananas in a large jug. Whisk until well combined.

4.       Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined (do not overmix).

5.        Spoon mixture into muffin pans.

6.       Bake for 20 minutes or until cooked through when tested with a skewer.

7.         Cool in pans for 5 minutes, turn onto a wire rack to cool.