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Categories:
eggs peanut oil onion red pepper rice chicken prawns carrot soy sauce clove garlic ginger snow peas fresh bean sprouts
Viewed: 83 - Published at: 9 years agoIngredients
- 3 None eggs, lightly beaten
- 1 tbsp peanut oil
- 1 None onion, cut into thin wedges
- 1/2 None small red pepper, finely chopped
- 3 oz white long grain rice, cooked, cold
- 2.5 oz chicken, cooked, shredded
- 5.25 oz prawns, cooked, peeled
- 1 None medium carrot, cut into matchsticks
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 2 tsp fresh ginger, grated
- 3.5 oz snow peas, thinly sliced lengthwise
- 3 oz fresh bean sprouts, rinsed
Method
- Lightly coat a large wok with oil. Place over medium heat, add egg and tilt to coat pan. Cook for 1 min, or until set underneath. Fold in 1/2 and cook for 2 mins. Slice and set aside.
- Add oil and swirl to coat pan. Stir-fry onion and pepper for 1 min. Add rice, chicken and prawns. Stir-fry for 2 mins. Add 1/2 the egg, carrot, soy sauce, garlic and ginger. Stir-fry for 1 min, or until hot. Add snow peas and 1/2 the bean sprouts. Toss to combine.
- Serve topped with remaining egg and bean sprouts.
