GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
Woolworths peanut or stir-fry oil
2 T, plus 1 t red onion 1, finely chopped garlic 2 t crushed ginger 2 t crushed red chillies 2, chopped free-range chicken breasts 3, chopped into 5 cm cubes
Woolworths Asian gochujang paste 2T Woolworths Thai black rice 300 g, cooked spring onions 2, thinly sliced, to garnish
For the omelette: free-range eggs 6 fish sauce 2t rice vinegar 2T
CHICKEN, EGG AND BLACK RICE
R46 PER SERVING
1 Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds.
2 Toss the chicken in the paste and fry until golden and cooked through, about 4 minutes. Toss in the rice. 3 To make the omelette, whisk the eggs, fish sauce and vinegar. Heat the remaining oil in a pan. Pour in the mixture and cook over a medium heat until set. Turn over and cook for 30 seconds. Slide out onto a board or plate and slice into quarters. Serve with the chicken, garnished with the spring onion. FAT-CONSCIOUS, DAIRY-FREE, WHEATAND GLUTEN-FREE WINE: Woolworths
Ken Forrester Viognier