Ingredients
Method
Remove fish sauce for vegetarian version.
- 250g White Rice
- 4 Eggs
- Ginger (Thumb-size)
- 4 Cloves of Garlic
- 1 Tbsp Soya Sauce
- 1 Tbsp Sesame Oil
- 1/2 tsp Fish Sauce
- 3 Spring Onions
- Peas (large handful)
Method
- Cook the rice as per packet instructions and leave to cool down to room temperature.
- Crack the eggs into a bowl and beat with a fork. Crush the garlic, grate the ginger, chop the spring onion and place to the side.
- Grab a wok and place on a medium to high heat. Add the sesame oil, garlic and ginger fry for 30 seconds. Add the egg and slowly scramble in the pan. Don't over scramble and dry out the egg.
- Add the rice to the wok and fold through the egg. Add soya sauce, fish sauce, peas and spring onion. Stir the ingredients and taste. If lacking salt, season with soya sauce.
- Top the rice with pan fried duck or stir through shredded chicken! Feel free to add additional veg - roasted kale or fried peppers... the combinations are ENDLESS!
Remove fish sauce for vegetarian version.
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent.
30 Minutes
30 Minutes