Preparation: 10 min
Cooking: 20 mins
Calories*: 750cal (375cal per serve)
Ingredients
Rice
1 Carrot
5-6 Mushrooms
Frozen Peas
Frozen Corn
Cayenne Pepper
Moroccan Seasoning
2 Eggs
Cook 1.5 cups of rice in the rice cooker. While this is going finely chop carrot and mushroom and cook them through in a wok, lightly frying. Add the peas and corn when you're almost ready to add the rice.
When the rice is finished cooking remove it and rinse with cold water. Beat 2 eggs and then add rice and stir through. This allows the egg to coat the rice and helps stop the rice from clumping which allows you to cook it evenly. Add the spices. I added a small amount of cayenne and a good amount of Moroccan seasoning - probably about 1tsp and 3-4tsp approximate.
Add the rice to the wok and stir through the vegetables. Flip the rice occassionally until all the egg is cooked through.
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