FRIED RICE
with eggs

INGREDIENTS

• 8 eggs, medium hard boiled
• 2 tablespoons canola oil
• 115g punnet baby corn, halved lengthways
• 100g snow peas, trimmed and halved
• 1 clove garlic, crushed
• 2 teaspoons finely grated ginger
• 2 cups shredded Chinese cabbage
• 4 cups cooked long grain rice
• 1/3 cup soy sauce
• 4 green onions, sliced
• 1/2 cup bean sprouts, trimmed

METHOD

• Heat the oil in a wok or large deep frying pan over medium heat
• Cook the baby corn for 1-2 minutes then add the snow peas, garlic and ginger. Cook for another 1-2 minutes until tender
• Toss the cabbage in the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 minutes until heated through
• Stir the soy through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the soy evenly
• To serve, cut the egg into thick slices. Divide the rice between serving bowls and top with egg, a scatter of green onions and bean sprouts