Ingredients Jump to Instructions ↓

  1. 2 tsp vegetable oil

  2. 2 eggs

  3. 2 cloves garlic , finely chopped

  4. 1 large red chilli, seeded and sliced

  5. 2 shallots , sliced

  6. 150g oyster mushrooms , halved if large

  7. 1 bunch asparagus , cut into thirds on the diagonal

  8. 1 bunch broccolini, cut into thirds

  9. 3 cups boiled rice

  10. 1 tbsp soy sauce

  11. 1 tbsp sugar

  12. 2 tsp fish sauce

  13. Coriander leaves and lime wedge, to serve

Instructions Jump to Ingredients ↑

  1. Heat a non-stick frying pan over medium heat and add a little oil. Pour in one beaten egg and turn the pan to evenly coat. Cook for 1 minute before turning over and cooking for a further 30 seconds, set aside and repeat. Heat the vegetable oil in a large wok or frying pan, add the garlic, chilli and shallots and cook for 30 seconds. Add the mushrooms and cook for 1 minute, then add the green vegetables and cook for 2 minutes. Stir in the rice, soy sauce, sugar and fish sauce, and mix well. To serve, place an omelette on each plate, spoon the fried rice on to the front half of the omelette and fold the back half over. Top with sweet chilli sauce, coriander leaves and a wedge of lime. Serves 2.


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