- oil, for cooking
- 2 eggs, lightly beaten
- 6 spring onions (scallions), thinly sliced
- 2 small carrots, finely diced
- 3 garlic cloves, crushed
- 250 g (9 oz) barbecued pork, sliced
- 550 g (1 lb 4 oz/3 cups) hot cooked long-grain rice
- 155 g (5½ oz/1 cup) frozen peas
- 2 tbsp soy sauce
- 1 small handful coriander (cilantro) leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a wok over high heat. Add a splash of oil, then the egg. Swirl well to coat the side of the wok with the egg mixture. Cook briefly, then lift one edge away from the wok and roll up the omelette. Tip onto a chopping board and allow to cool.
Return the wok to the heat. Add a splash of oil and the spring onions and carrot. Cook for 2–3 minutes, stirring often. Add the garlic and cook for 1–2 minutes, or until fragrant. Add the pork, the hot rice and the peas. Cook for 2–3 minutes, or until everything is hot, stirring often.
Slice the omelette thinly and add to the wok. Cook briefly, then add the soy sauce and coriander and serve.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.