EGG FRIED RICE
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
1 tablespoon peanut oil 4 eggs, lightly beaten 3 lup chong (Chinese sausage), thinly sliced 1 brown onion, cut into thin wedges 1 carrot, halved lengthways, sliced diagonally 1 red capsicum, chopped 1 bunch gai lan, stems cut into 5cm lengths, leaves roughly chopped 3 cups cold cooked white long-grain rice ½ cup frozen peas 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sesame oil
1 Heat a wok over medium-high heat. Add half the peanut oil. Swirl to coat. Add egg. Cook, tossing and breaking up egg into large chunks, for 2 minutes or until lightly browned. Transfer to a heatproof bowl. 2 Wipe wok clean. Heat over medium-high heat. Add remaining peanut oil. Swirl to coat. Add sausage. Stir-fry for 2 minutes or until crisp. Add onion, carrot, capsicum and stems. Stir-fry for 5 minutes or until just tender. Add leaves, rice, peas and sauces. Stir-fry for 3 minutes or until heated through. 3 Toss half the egg through the fried rice. Top with remaining egg. Drizzle with sesame oil. Serve. NUTRITION: (per serve) 2053kj; 21.1g fat; 6.2g sat fat; 17.9g protein; 55.1g carbs; 5.4g fibre; 222mg chol; 1260mg sodium.