Fried rice with egg, peas and almonds
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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