This is a great way to used up leftover wholegrains (and makes for a super-fast mid-week meal). A mixture of different types of grains will add chewy texture to the dish.
- 2 tbsp cooking oil
- 2 cups cooked mixed wholegrains (pearled barley, brown rice, wild rice)
- 1 tbsp shaoxing (Chinese rice wine)
- 1 cob sweetcorn, kernels shaved
- 2 eggs, lightly beaten
- 1 tbsp light soy sauce
- 4 spring onions, thinly sliced
- ½ tsp freshly ground white pepper
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 the oil in a wok over high heat until it just begins to smoke. Add the grains and stir-fry for 5 minutes until slightly charry.
Add the shaoxing and stir-fry for 30 seconds until evaporated.
Add the corn and stir-fry for 1 minute.
Add the soy sauce and stir to coat the grains well.
Push the grains to the edges of the wok, making a hole in the centre. Add the egg to the hole and gently scramble for 30 seconds, then stir though the grains.
Add the spring onions and pepper and stir to combine.
Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.