October 15, 2017
Side Dishes, Beef, Rice,
White Rice, Vegetables, Peas , Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Kosher Meat more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Whisk the eggs with 1 teaspoon of the sesame oil in a bowl.
Mix the soy sauce with the remaining sesame oil in a separate small bowl.
Heat 1/2 tablespoon olive oil in a large frying pan or wok over a medium heat and pour the eggs into the pan and cook like a thin pancake, till set and golden and then remove from the pan and cut into thin strips and set aside.
Heat remaining olive oil in the same pan over high heat and add the carrot, spring onion and ginger and stir fry for 2 to 3 minutes .
Add the rice and peas and stir fry for 3 to 4 minutes and then stir in the corned beef and cook until heated through.
Toss the soy sauce mixture through, then remove from the heat and divide among bowls.
Serve with kecap manis, chilli sauce and extra soy sauce.
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