Egg fried rice with sweetcorn, peppers and sesame oil

Chinese of origin, this recipe combines egg and crispy fried vegetables to make a delicious vegetarian meal.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 30 ml (2 tbs) soy sauce
• ¼ cup oyster sauce
• 4 large eggs, lightly whisked
• 30 ml (2 tbsp) olive oil
• 125 ml (½ cup) frozen green peas
• ½ rib celery, chopped
• ½ bunch spring onions, chopped
• 1 green or red pepper, chopped
• 1 X 410 g can sweet corn
• 1 carrot, grated
• 250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
• 10 m (2 tsp) sesame oil

Method

1. In a mixing bowl add the soy sauce and oyster sauce. Mix together and set aside.
2. Coat a large, non-stick pan with non-stick vegetable spray and set over medium-high heat. When the pan is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into strips and set aside.
3. Return the pan to the stove and heat the oil over high heat. Add the peas, celery, spring onion, peppers, sweetcorn, carrots, and cook, stirring constantly, about 1 minute. Stir in the rice, sauce mixture, eggs until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.