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Savoury rice and eggs

A recipe from the Good Food collection.

Ingredients

Savoury rice and eggs
Savoury rice and eggs
2 tablespoons ghee or oil
1 onion, finely chopped
½ red capsicum, finely chopped
10 spring onions, thinly sliced
2–3 small red chillies, seeded and finely chopped
2–3 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
125 g (4 oz) Chinese barbecued pork, finely chopped
6 eggs, lightly beaten
4 cups (740 g/1½ lb) cold cooked jasmine rice
1–2 teaspoons seasoning sauce
⅓ cup (20 g/¾ oz) chopped fresh coriander
onion flakes, to garnish

Method

1. Heat the wok until very hot, add the ghee and swirl it around to coat the side. Stir-fry the onion, capsicum, spring onion, chilli, garlic and ginger over medium-high heat for 2–3 minutes, or until the vegetables are cooked but not brown. Add the barbecued pork and toss to combine.

2. Reduce the heat, then pour in the beaten eggs. Season well with salt and pepper. Gently stir the egg mixture until it is creamy and almost set. Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.

3. Sprinkle with seasoning sauce and stir in the coriander. Serve immediately, sprinkled with onion flakes.

Main ingredient:
Eggs, Rice
Cuisine:
French
Course:
Side Dish

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