Quick dinner? Make the most of store-bought ingredients like frozen peas and packet rice and you’ll have this Asian-inspired dish on the table in 10 minutes.
INGREDIENTS
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1 tablespoon peanut oil
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2 garlic cloves
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1 long fresh red chilli
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1 1/2 tablespoons kecap manis
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450g pkt microwave jasmine rice
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110g (2/3 cup) frozen peas
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2 eggs
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1 tablespoon light soy sauce
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1 tablespoon sweet chilli sauce
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1/2 cup fresh basil leaves
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Fried shallots, to serve
METHOD
Step 1
Heat the oil in a wok over high heat. Add the pork and cook, stirring often, for 3 minutes or until browned.
Step 2
While the pork is cooking, chop the garlic and chilli.
Step 3
Push the pork to 1 side of the wok and add the garlic to the empty side. Cook garlic, stirring, for 30 seconds then toss into the pork. Add 1/2 tablespoon kecap manis and stir to combine. Cook, stirring, for 30 seconds or until caramelised.
Step 4
Use your hands to break up the rice in the packet. Add the rice and peas to the wok. Cook, stirring, for 30 seconds. Push the mixture to 1 side of the wok and crack the eggs into the empty side. Cook the eggs for 15 seconds then chop in the wok and toss through the rice.
Step 5
Add the soy sauce, sweet chilli sauce and remaining kecap manis to the wok. Toss to coat. Serve sprinkled with the basil, chilli and fried shallots.
Use your hands to break up the rice in the packet. Add the rice and peas to the wok. Cook, stirring, for 30 seconds. Push the mixture to 1 side of the wok and crack the eggs into the empty side. Cook the eggs for 15 seconds then chop in the wok and toss through the rice.
Step 5
Add the soy sauce, sweet chilli sauce and remaining kecap manis to the wok. Toss to coat. Serve sprinkled with the basil, chilli and fried shallots.
RECIPE BY: Publication: Taste.com.au Author: Alison Adams Image credit: Nigel Lough