Five-spice rice

SERVES 4 PREP AND COOK TIME 20 MINUTES 2 cups (400g) jasmine rice 3 cups (750ml) water 1 tablespoon peanut oil

3 eggs

1 teaspoon Chinese five-spice 2 tablespoons light soy sauce 6 green onions (green shallots), sliced thinly

½ cup (40g) fried shallots

1 Bring the rice and the water to the boil in a medium saucepan covered with a lid. Reduce the heat to low; cook rice, covered, for about 10 minutes or until the water is absorbed and the rice is just tender.

2 Meanwhile, heat the oil in a large deep frying pan over medium-high heat.

3 Lightly beat the eggs in a small bowl with about 1 tablespoon of water.

Tip into the hot pan and swirl to coat the base. After about 30 seconds, the egg should be starting to set. Use the spatula to roll the egg up from one side of the pan to the other and lift out onto a board. Slice the omelette into strips.

4 When the rice is cooked, fluff with a fork and tip into the frying pan. Sprinkle the five-spice and soy sauce over the top. Add most of the onion (reserving some of the green part for serving), half the fried shallots and half the omelette; stir with the spatula for a minute until well combined.

5 Serve sprinkled with the remaining fried shallots, omelette and onion. Not suitable to freeze. Rice suitable to microwave.