The Daily Telegraph (Sydney) - Best Weekend - - NEWS -

Serves: 4 Prep: 15 min­utes Cook: 15 min­utes


1 ½ cups long grain rice 1 large white onion, finely chopped 2 eggs, lightly beaten 1 tbsp canola oil 150g red cap­sicum, chopped 1 clove gar­lic, crushed 1 tsp finely grated gin­ger ⅓ cup frozen peas 1 cup finely shred­ded chi­nese cab­bage or bok choy ¼ cup salt re­duced soy sauce


1) Cook the rice by ab­sorp­tion method ac­cord­ing to the packet in­struc­tions then place in a bowl and re­frig­er­ate un­til needed.

2) Spray a non-stick fry­ing pan lib­er­ally with cook­ing oil and heat over medium heat. Mix the egg with one ta­ble­spoon of wa­ter un­til com­bined, then pour into the pan. Cook, mov­ing the mix­ture around the pan un­til set. Next re­move from the pan, cool slightly and roughly chop. Set aside.

3) Heat the oil in a large pan over medium heat and add the onion and cap­sicum. Cook for 4-5 min­utes then add the gar­lic and gin­ger. Cook for a fur­ther minute then add the peas, cab­bage (or bok choy), rice and egg. Cook for 3-4 min­utes un­til warmed through.

4) Toss the soy sauce through and mix un­til fully com­bined, then serve.

Recipe: Aus­tralian Onions

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.