- 1½ cups SunRice Long Grain Rice
- 2 tbsp sesame oil
- 2 carrots, peeled and cut into batons
- 150 g snow peas, trimmed and roughly chopped
- 1 small tin water chestnuts, drained and roughly chopped
- 2 spring onions, chopped
- 4 leaves cabbage or pak choi, roughly chopped
- 2 eggs, beaten
- 2 tbsp light soy sauce
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.
Cook SunRice Long Grain Rice as per pack instructions and refrigerate till cold.
Heat the oil in a large wok over a high heat until smoking then add the cooked rice.
Stir briefly to heat the rice though then add the carrots, snow peas, water chestnuts, spring onions and cabbage.
Continue cooking, stirring all the time, for 2 minutes then add the beaten eggs and stir through until the eggs have set. Add the soy sauce and serve immediately.