Prep 30 mins
Cook 10 mins
I've adapted this recipe from the Australian Women's Weekly Asian Meals in Minutes cookbook to accommodate things I usually have in my pantry and freezer. Feel free to substitute as I do if you wish. I cook rice in large quantities then divide it into serving sizes in ziplock bags and freeze it. This makes a nice side-dish for Chinese food but we like it as an easy, tasty and light weekend supper. The quantity given will make four main meal serves or about 6 serves as a side dish.
- 1 tablespoon peanut oil or 1 tablespoon flavourless oil
- 1 teaspoon sesame oil (optional)
- 3 eggs, beaten lightly
- 2 garlic cloves, chopped finely or 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 2 teaspoons grated fresh ginger or 2 teaspoons minced ginger
- 4 green onions, sliced thinly or 1 medium onion, chopped
- 2 cups cooked white rice (we prefer Jasmine)
- 3⁄4 cup green beans, topped and tailed and cut into 1/4-inch pieces or 1⁄2 cup frozen peas
- 2 ham steaks, diced into 1/4-inch squares
- 6 large green prawns, peeled and chopped into 3-4 pieces
- 1⁄2 cup bean sprouts or 190 g bean sprouts or 190 g sliced water chestnuts
- 1 tablespoon soy sauce
- Brush a large frying pan or wok with a little of the oil and place over medium heat.
- Add half the egg and tilt pan until egg covers all or most of the pan (or the bottom of the wok).
- When cooked enough to lift the edges, roll omelette up using a spatula and lift on to a plate.
- Repeat with the second half of the egg mixture.
- Slice rolled omelettes thinly into strips - set aside.
- Add remaining oil to the pan.
- Add garlic, ginger, onions, and beans (if using) and stir fry until onions are cooked and beans are just tender.
- Add ham and stir fry for about 3 minutes.
- Add prawns and peas (if using) and stir fry until prawns change colour.
- Add rice, water-chestnuts (if using) and soy sauce, and stir fry until rice is hot.
- Add sliced omelettes and bean sprouts (if using) and stir fry briefly before serving.