that's life (Australia)

ASIAN VEGETABLE FRIED RICE

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SERVES 4

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,

sliced

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.

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