Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 15 mins | Serves 4

1 tsp sesame oil

1 tbsp peanut oil

2 eggs, beaten

1 onion, chopped

1 car­rot, diced

½ cup frozen peas

2 cloves gar­lic, nely chopped

1 long red chilli, seeds re­moved, nely chopped 1½ cups shred­ded bar­be­cued chicken

2 green onions, sliced, plus ex­tra shred­ded to serve 3 cups cooked brown rice and bar­ley mix

¼ cup hoisin sauce

1 tbsp light soy sauce

1 or­ange, zest

1. In a wok or large fry­ing pan, heat sesame oil and half peanut oil on high. Add eggs, swirling to coat base and sides of wok. Cook for 1-2 mins un­til just set. Trans­fer to a board, roll up and thinly slice. 2. In the same wok, heat re­main­ing peanut oil on high. Stir-fry onion for 1 min. Add car­rot, peas, gar­lic and chilli. Stir-fry for 2-3 mins. 3. Add chicken and green onions. Stir-fry for 1 min to heat through. Add the rice and stir-fry for 1-2 mins un­til com­bined.

4. Stir the sauces, or­ange zest and sliced omelette through.

5. To serve, gar­nish with ex­tra green onion.

TIP: For vari­a­tion, you can use Pek­ing duck in­stead of chicken.

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