Preparation time: 15mins Cooking time: 10mins Serves: 6
This really is a "kitchen sink" dish and this recipe is just an example of the many ingredients that can be used and is the one I use most often. Not mentioned here are the likes of corn kernels, celery, beans, bamboo shoots and water chestnuts.
Ingredients
2 teaspoons peanut oil
1 teaspoon sesame oil
3 garlic cloves, finely chopped
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 cup stringles beans, trimmed
1 red capsicum, seeds removed, sliced
1 cup frozen peas
4 cups cooked Basmati or Long Grain Brown Rice
2 tablespoons light soy sauce
2 tablespoons ketjap manis* or Sweet Chilli sauce, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
1 cup of bean sprouts, trimmed
6 spring onions, thinly sliced on the diagonal
3 Eggs, lightly beaten (optional)
Method
1. Heat peanut oil in a large wok over high heat.
2. (Optional) Add egg and break up using a whisk. Cook until egg is slightly golden on edges then remove and set aside, leaving oil in wok.
3. Add sesame oil, cabbage, carrot, peas, beans and capsicum, and stir-fry for 1-2 minutes.
4. Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews, bean sprouts, eggs and half the spring onions, toss to combine.
5. To serve, garnish with remaining onions and drizzle with extra ketjap manis.
This really is a "kitchen sink" dish and this recipe is just an example of the many ingredients that can be used and is the one I use most often. Not mentioned here are the likes of corn kernels, celery, beans, bamboo shoots and water chestnuts.
Ingredients
2 teaspoons peanut oil
1 teaspoon sesame oil
3 garlic cloves, finely chopped
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 cup stringles beans, trimmed
1 red capsicum, seeds removed, sliced
1 cup frozen peas
4 cups cooked Basmati or Long Grain Brown Rice
2 tablespoons light soy sauce
2 tablespoons ketjap manis* or Sweet Chilli sauce, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
1 cup of bean sprouts, trimmed
6 spring onions, thinly sliced on the diagonal
3 Eggs, lightly beaten (optional)
Method
1. Heat peanut oil in a large wok over high heat.
2. (Optional) Add egg and break up using a whisk. Cook until egg is slightly golden on edges then remove and set aside, leaving oil in wok.
3. Add sesame oil, cabbage, carrot, peas, beans and capsicum, and stir-fry for 1-2 minutes.
4. Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews, bean sprouts, eggs and half the spring onions, toss to combine.
5. To serve, garnish with remaining onions and drizzle with extra ketjap manis.
