Five-spice rice

The Australian Women's Weekly - - Scholarship -

SERVES 4 PREP AND COOK TIME 20 MIN­UTES 2 cups (400g) jas­mine rice 3 cups (750ml) wa­ter 1 ta­ble­spoon peanut oil

3 eggs

1 tea­spoon Chi­nese five-spice 2 ta­ble­spoons light soy sauce 6 green onions (green shal­lots), sliced thinly

½ cup (40g) fried shal­lots

1 Bring the rice and the wa­ter to the boil in a medium saucepan cov­ered with a lid. Re­duce the heat to low; cook rice, cov­ered, for about 10 min­utes or un­til the wa­ter is ab­sorbed and the rice is just ten­der.

2 Mean­while, heat the oil in a large deep fry­ing pan over medium-high heat.

3 Lightly beat the eggs in a small bowl with about 1 ta­ble­spoon of wa­ter.

Tip into the hot pan and swirl to coat the base. After about 30 sec­onds, the egg should be start­ing to set. Use the spat­ula to roll the egg up from one side of the pan to the other and lift out onto a board. Slice the omelette into strips.

4 When the rice is cooked, fluff with a fork and tip into the fry­ing pan. Sprin­kle the five-spice and soy sauce over the top. Add most of the onion (re­serv­ing some of the green part for serv­ing), half the fried shal­lots and half the omelette; stir with the spat­ula for a minute un­til well com­bined.

5 Serve sprin­kled with the re­main­ing fried shal­lots, omelette and onion. Not suit­able to freeze. Rice suit­able to mi­crowave.

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