Green veggie fried rice with ham & eggs

Prep 20 mins + chilling time for rice | Cook 10 mins | Serves 4

1 ½ cups brown rice*
2 tbs vegetable oil
4 free-range eggs
2 green onions (shallots), trimmed and thinly sliced
1 zucchini, chopped
2 garlic cloves, crushed
1 bunch broccolini, cut into 2-3cm pieces
200g sugar snap peas
50g baby spinach leaves
125g thinly sliced leg ham
2 tbs salt reduced soy sauce
Extra sliced green onions (shallots), to serve
* 1½ cups uncooked rice makes 6 cups cold cooked rice. Use the equivalent in leftover rice or quick cook brown rice if preferred.

Step 1 Cook rice following packet directions, drain and refrigerate until cold (overnight if possible).

Step 2 Heat 1 tbs oil in a wok or large frying pan over high heat. Crack one egg into the wok and fry until crisp at the edges and just set. Transfer to a plate. Keep warm. Repeat using remaining eggs.

Step 3 Heat remaining 1 tbs oil in wok or pan. Add green onions and zucchini. Stir-fry for 2 minutes. Add garlic, broccolini and sugar snap peas. Stir-fry for 2-3 minutes until vibrant. Toss through spinach, ham, rice and soy sauce. Stir-fry until spinach wilts. Serve fried rice with eggs and a sprinkle of sliced green onions.

Good for you ... Sugar Snap Peas

A good source of vitamin C, which contributes to the normal functioning of our immune system.

Provide dietary fibre, which is needed for normal laxation.

A source of potassium, which may help balance the adverse effects of sodium from salt.

Provide niacin (Vitamin B3) which is needed for the normal release of energy from food.