BUDGET beaters

THAI-STYLE BROWN FRIED RICE

SERVES 4 PREP AND COOK: 35 MINS

1½ cups medium grain brown rice
1 large bunch gai lan (400g), trimmed
4 eggs, lightly beaten
1 red onion, halved, sliced
1 tblsp mild Thai seasoning
2 tomatoes, cut into wedges
1½ tblsps fish sauce
2 tblsps sweet chilli sauce

1 Cook rice in a large saucepan of boiling salted water until tender. Drain well. Spread out over a large tray. Cover and refrigerate until cold.

2 Cut gai lan stems into 3cm lengths. If stems are thick, cut in half lengthways. Coarsely chop leaves.

3 Heat an oiled, large, non-stick wok over a high heat. Add eggs. Swirl to coat base of wok and cook for 1 minute. Flip over omelette and cook for a further 30 seconds, or until just cooked. Slide out onto a chopping board. Coarsely chop omelette.

Heat same oiled wok