1.Place rice into medium saucepan, cover with the water, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until water is absorbed and rice is tender. Cool.
2.Heat half the oil in wok, pour in half the egg, tilt wok to coat with egg. Cook until omelette is set. Remove omelette, roll tightly. Repeat with remaining egg. Slice omelettes thinly.
3.Heat remaining oil in wok, stir-fry garlic, ginger and chilli until fragrant. Add vegetables, stir-fry until tender.
4.Add rice, sauce, vinegar and sprouts, stir-fry until hot. Season to taste. Stir in half the onions. Serve rice topped with remaining onion and omelette strips.
Rice can be cooked the day before, store. covered, in the fridge
Note
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