Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Fried rice with egg, peas and almonds

Fried rice with egg, peas and almonds

9
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
You’ll be sure to want second helpings of this fresh and tasty Asian dish

Ingredients

Sambal oelek

2 tsp

Sunflower oil

1 tbs

White onion

1 large, cut into thin wedges

Carrot(s)

1 large, halved, thinly sliced

Garlic

2 clove(s), crushed

Frozen green peas

1 cup(s), (120g), thawed

Red cabbage

150 g, shredded

Red capsicum

1 medium, finely chopped

Cooked brown rice

2½ cup(s), (425g)

Egg(s)

1 medium

Kecap manis

2 tbs

Raw almonds

¼ cup(s), (40g)

Instructions

  1. Heat a wok over high heat. Add sunflower oil and heat for 30 seconds. Add onion, carrot and garlic and stir-fry for 2 minutes. Add sambal oelek, peas, cabbage and capsicum and stir-fry for a further 2 minutes or until vegetables start to soften.
  2. Add cooked rice and stir-fry for 2 minutes or until heated through. Make a well in the centre, break egg into well and stir to scramble, then stir egg through rice. Add half the kecap manis and almonds, stirring to combine. Drizzle with remaining kecap manis and shallot, then serve.

Notes

TIP: You can use 1 long, fresh red chilli, finely chopped, instead of sambal oelek. Kecap manis is a thick, sweet Indonesian soy sauce. Both sauces are available in the Asian aisle of major supermarkets or Asian grocery stores. Transport this in an airtight container. Serve warm or cold.

You might like

You might like