Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/2 cups long-grain white rice

  3. 3 eggs

  4. 2 teaspoons sesame oil

  5. 3 teaspoons peanut oil

  6. 5 (30g each) dried Chinese pork sausages, thinly sliced (see note)

  7. 3 green onions, thinly sliced

  8. 2 garlic cloves, crushed

  9. 1 long red chilli, finely chopped

  10. 2 tablespoons salt-reduced soy sauce

  11. 1 tablespoon oyster sauce

  12. 1/2 cup frozen peas, thawed

  13. 1 long red chilli, deseeded, thinly sliced lengthways, to serve

Instructions Jump to Ingredients ↑

  1. Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.

  2. Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.

  3. Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.


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