Ingredients

• 1/2 red capsicum, diced
• 1 carrot, peeled and diced
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 onion, diced
• Cabana or cabanossi diced
• 1 cup basmati rice
• 2 teaspoons oil
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce

Instructions

1. Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.
2. Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as scrambled eggs, cook until firm. Transfer to a plate.
3. Heat remaining teaspoon of oil in the wok over high heat, add onion and cabana, stir fry for about 3 minutes until golden. Add capsicum and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute. Add soy sauce, mix through, then add rice, egg strips and cook until heated through.
4. Stir well and serve.