Ingredients
- 2 large eggs
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce (plus extra to serve)
- 1 1/2 tablespoons olive oil (extra virgin)
- 1 carrot, cut into thin rounds
- 2 spring onions (finely sliced)
- Ginger root, grated (3cm piece fresh)
- 740 grams cooked rice (best cooked the day before and refrigerated to dry out, 4 cups)
- 80 grams frozen peas (1/2 cup)
- 115 grams corned beef (1 large handful, chopped or shredded)
- Kecap manis, to serve
- Chilli sauce, to serve
How to Make
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Step 1: Whisk the eggs with 1 teaspoon of the sesame oil in a bowl.
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Step 2: Mix the soy sauce with the remaining sesame oil in a separate small bowl.
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Step 3: 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.
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Step 4: 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 .
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Step 5: 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.
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Step 6: Toss the soy sauce mixture through, then remove from the heat and divide among bowls.
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Step 7: Serve with kecap manis, chilli sauce and extra soy sauce.
We hope you enjoy this recipe!
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