Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
2
Snacks
- 1 Granny Smith apple, cored (cut into wedges)
- 1/4 capsicum (cut into chunks)
- 1/4 cucumber (sliced into rounds)
- 1 orange (sliced into rounds)
- 40grams light tasty cheese (cubed)
- 1/2 cup frozen peas
- 1 medium carrot (diced)
- 1/2 brown onion (diced)
- 1teaspoons extra virgin olive oil
- 1teaspoons reduced-salt soy sauce
- 40grams light tasty cheese (shredded)
- 5milliliter olive oil
- 4 large free range eggs (whisked)
- 1tablespoons reduced-sugar tomato sauce
- 1 cup brown rice (cooked)
Method
Step 1 of 3
Heat oil in a wok or medium frying pan over high heat. Add onion and carrot, then cook for 5 minutes. Add peas and rice, then cook for a further 3 minutes or until rice is hot. Add sauces, tossing to combine, then cook for a further 1 minute. Remove from heat and set aside.
Step 2 of 3
Combine egg and cheese in a bowl. Spray a frying pan with oil and place over low-medium heat. Add half the egg mixture to pan, working mixture with fork for 2 minutes or until egg begins to thicken and cook through. Transfer omelette to a plate to cool slightly. Repeat with remaining egg mixture.
Step 3 of 3
Place fried rice in centre of each omelette and carefully fold to encase rice. Slice in half and transfer to bento boxes along with snacks.
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