Chicken Egg Roll

Woman’s Day (NZ) - - Cooking Extra -


½ cup sushi rice 8 eggs ¼ cup wa­ter 1 tea­spoon mild curry pow­der ¹⁄³ cup veg­etable oil 1 onion, sliced 1 ta­ble­spoon grated gin­ger 1 gar­lic clove, crushed ½ cup flaked co­conut 10 curry leaves 2 tea­spoons mus­tard seeds juice of 1 lime 1 tea­spoon brown sugar 500g chicken mince 120g bag baby spinach ¼ cup veg­etable stock juli­enned car­rot, cu­cum­ber, red chilli, co­rian­der leaves to serve

1. In a medium saucepan, cook rice fol­low­ing packet in­struc­tions. Set aside.

2. In a jug, whisk eggs, wa­ter and curry pow­der. Set aside.

3. In a large fry­ing pan, heat 2 ta­ble­spoons oil on high. Sauté onion, gin­ger and gar­lic for 2-3 min­utes un­til ten­der. Add co­conut, curry leaves and seeds. Cook for 1-2 min­utes un­til seeds pop and co­conut is golden. Stir through juice and sugar. Trans­fer to a medium bowl.

4. In the same pan, heat 1 ta­ble­spoon oil on medium. Brown mince for 3-4 min­utes, break­ing up lumps. Stir in spinach and stock, cook­ing for 30 sec­onds un­til wilted. Stir co­conut mix­ture through, then rice. Set aside.

5. Return pan to medium. Brush with a lit­tle oil. Pour one-quar­ter egg mix­ture into pan, tilt­ing to cover base. As omelette be­gins to set, lift edge so un­cooked egg runs un­der­neath. Cook for 1-2 min­utes un­til set. Slide onto a large plate and cover loosely with foil. Re­peat three more batches, brush­ing pan with oil be­tween each.

6. Fold pan­cakes as shown. Serve topped with chicken mix­ture, veges and co­rian­der.

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