ingredients

Tap an ingredient to tick it off as you go.

• ✓4 Mushrooms - Cut into quarters
• ✓1 Broccoli – Cut into florets
• ✓2 Carrots – Sliced into thin strips
• ✓1 Red Capsicum – Sliced into thin strips
• ✓1/2 a cauliflower – Cut into florets
• ✓1/4 of a purple cabbage – Sliced thinly
• ✓2 garlic cloves – Crushed
• ✓1 Brown onion - Diced
• ✓3cm fresh ginger – Grated
• ✓1 Fresh red chilli, finely chopped
• ✓2 Cups brown rice – Cooked
• ✓2 Tbsp. Oyster sauce (or vegetarian stir-fry sauce or extra soy for vegan!)
• ✓1 Tbsp. Soy sauce
• ✓2 Tbsp. Olive oil
• ✓Salt and pepper
• ✓1/2 Tsp Dried oregano
• ✓Fresh coriander, to serve

method

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1. 1

   In a hot wok, add in olive oil, onion, garlic, ginger, chilli and oregano and cook for two minutes.

2. 2

   Add broccoli, cauliflower, mushrooms and carrots and cook for 3 minutes.

3. 3

   Place the rest of the veggies into the pan and cook for a further 5-10 minutes (or until cooked to your liking).

4. 4

   Add brown rice to the pan and mix thoroughly.

5. 5

   Add oyster sauce and soy sauce and mix through.

6. 6

   Serve with some fresh coriander!