Name: Sausage, pea and ginger rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon vegetable or grape seed oil; 3 eggs, at room temperature, lightly beaten; 175 gram chinese sausage, thinly sliced; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 3 1/2 cup cooked jasmine rice, cold; 1 cup frozen peas, thawed; 4 green onions, thinly sliced; 2 tablespoon light soy sauce; 1 tablespoon kecap manis, plus extra, to drizzle

Ingredients

1 tablespoon vegetable or grape seed oil

3 eggs, at room temperature, lightly beaten

175 gram chinese sausage, thinly sliced

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

3 1/2 cup cooked jasmine rice, cold

1 cup frozen peas, thawed

4 green onions, thinly sliced

2 tablespoon light soy sauce

1 tablespoon kecap manis, plus extra, to drizzle

Method

1.Heat a wok or large frying pan over moderate heat.

2.Add half the oil; swirl to coat surface. Add egg; tilt to cover base. Cook 1 minute, or until set underneath. Turn; cook 2 minutes.

3.Transfer omelette to a cutting board. Roll up to form a log; slice thinly. Set aside.

4.Heat remaining oil in wok or pan over high heat. Stir-fry sausage 2 minutes, or until crisp. Add garlic and ginger; stir-fry 30 seconds, or until fragrant.

5.Add rice, peas and onion; stir-fry 2 minutes, or until rice is heated. Add soy sauce and kecap manis; toss to combine.

6.Spoon rice onto a serving platter. Top with omelette; drizzle with extra kecap manis. Serve at once.

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Ingredients

Method

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