Ingredients (Serves 4)
- 3 Tbsp oil
- 1 onion, finely chopped
- 2 eggs, beaten
- 5 cups vegetables of choice, e.g., carrot, broccoli, cabbage, onion, pumpkin chopped small
(1–2cm squares)
- 2 cloves garlic, finely chopped
- 2 cups cooked rice
- 1 Tbsp soy sauce
- 2 Tbsp sweet chilli sauce (optional)
- 1 tsp sesame oil (optional)
- 1 cup cooked meat or tofu (optional)
Method
1. Place a large pan onto a medium to high heat.
2. Add 1 Tbsp oil and eggs. Cook until scrambled and just set, make sure you stir them along the way. Remove from pan and wipe clean.
3. Add 1 Tbsp oil to the pan. Cook harder vegetables (i.e. carrots/pumpkin) and onion until cooked through.
4. Add remaining vegetables to the pan and cook until desired texture is reached
(3–5 mins).
5. Add vegetables and eggs together (you may need to chop eggs so they can be stirred through).
6. Add last Tbsp of oil to the pan along with garlic, and sweet chilli sauce (if using). Stir and cook for around 30 seconds.
7.Add cooked rice into garlic mix until heated through.
8.Add meat/tofu (if using) and vegetable/egg mix to the rice. Remove from heat and stir until well combined. Add soy sauce and sesame oil (if using).
Recipe adapted from Real Good Kai Recipes
(Wellington Regional Public Health)
