that's life (Australia)
ASIAN VEGETABLE FRIED RICE
PREP AND COOK: 15 MINS
2 x 250g steamed
microwave white rice 500g bag frozen
stir-fry vegetables 2 tblsps vegetable oil 2 eggs, lightly beaten ⅔ cup frozen peas 2 tblsps sweet chilli sauce
2 tblsps soy sauce 3 green spring onions,
1 Heat rice according to packet directions.
2 Meanwhile, place stir-fry vegetables in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until just tender. Drain. 3 Heat half the oil in a large wok over a high heat. Add eggs. Swirl to coat base of the wok. Cook, without stirring, for about 2 minutes, or until just set. Slide omelette out of wok. Roll up and thinly slice.
4 Add remaining oil and rice to hot wok with stir-fry vegetables, frozen peas and combined sauces. Cook, stirring, for a further 2 minutes, or until hot and peas are tender. Stir in onions.
5 Serve rice topped with the egg. Garnish with sliced chilli, if desired.