Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs peanut oil

  3. 1 red onion, halved, cut into thin wedges

  4. 2 garlic cloves, finely chopped

  5. 1 long fresh red chilli, halved, seeded, finely chopped

  6. 1 bunch pak choy, stems and leaves separated

  7. 200g punnet grape tomatoes, halved

  8. 300g (2 cups) cooked long-grain rice, cooled

  9. 3 eggs, lightly whisked

  10. 60ml (1/4 cup) fish sauce

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a wok over medium heat. Stir-fry the onion for 1 minute or until soft. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the pak choy stems and tomato. Stir-fry for 3 minutes or until soft. Transfer to a bowl.

  2. Heat the remaining oil in the wok. Add rice. Stir-fry for 3-4 minutes or until heated through. Make a well in the centre. Add the egg. Cook, stirring, for 1-2 minutes or until the egg is almost set. Add the pak choy leaves and fish sauce. Toss to combine.

  3. Add the onion mixture to the rice mixture. Stir-fry until heated through and combined.


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