Packed with an abundance of vegetables, this colourful veggie fried rice takes centre stage in this lunchbox recipe which will be great even when eaten cooled. This recipe will give you enough for a few lunchboxes, make it on a Sunday night and you will have lunches for the week sorted

Ingredients

• 1 tbs (20ml) vegetable oil
• 2 eggs (lightly beaten)
• 2 cups Broccoli(roughly chopped)
• 1 capsicum )Thinly sliced)
• 3 green shallots (thinly sliced)
• 2 cups (450g) cooked brown rice
• 2 tbs (40ml) light soy sauce, kecap manis or terriyaki sauce
• 1 carrot (coarsely grated)
• 3 tsp sesame seeds (toasted)

Method

1. Heat half the oil in a frying pan or wok over medium heat. Add the eggs and swirl to form a thin round omelette. Cook for 30-45 seconds or until light golden underneath and the top is almost set. Slide onto a board and roll up.
2. Add the remaining oil to the pan and increase the heat to high. Add the Broccoli, shallots and capsicum, stir fry for 5 minute. Add the rice to cook, stirring occasionally for 2-3 minutes until warmed through. Remove from the heat and stir through the soy sauce.
3. Slice the omelette and stir through the rice. Set aside to cool.
4. Scatter over the carrots and sesame seeds. Spoon into a lunch box.

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