Sprouts fried rice with pigs in blankets

Name: Sprouts fried rice with pigs in blankets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium free range eggs; 2½ tbsp groundnut oil (or any flavourless oil); 150 g Brussels sprouts, quartered; 4 cloves garlic, finely chopped; 2 salad onions, whites and greens separated, both finely sliced; 1½ tsp mushroom seasoning; 1 tsp light soy sauce; 4 cooked pigs in blankets, finely sliced; 250 g pouch ready-to-heat jasmine rice (or leftover cooked rice); 1 tbsp oyster sauce, plus extra to serve (optional); 1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce, plus extra to serve (optional)

Inspired by special fried rice, Charmaine Katz’s recipe from our Let’s Cook YouTube series features sprouts as the star vegetable, and is great for using up odds and ends in the fridge. It’s best with day-old rice – every time you cook rice, make double and enjoy this recipe the next day. A gift to yourself. See all the recipes from the series and follow Charmaine on Instagram

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 medium free range eggs
2½ tbsp groundnut oil (or any flavourless oil)
150g Brussels sprouts, quartered
4 cloves garlic, finely chopped
2 salad onions, whites and greens separated, both finely sliced
1½ tsp mushroom seasoning
1 tsp light soy sauce
4 cooked pigs in blankets, finely sliced
250g pouch ready-to-heat jasmine rice (or leftover cooked rice)
1 tbsp oyster sauce, plus extra to serve (optional)
1 tbsp Cooks’ Ingredients Chilli & Garlic Sauce, plus extra to serve (optional)

In a bowl, whisk the egg with 1 tsp water, then season with a pinch of salt. Set a wok or high-sided frying pan over a medium-high heat. Have all your ingredients portioned out next to the wok in the order of cooking. Add 1 tbsp oil to the pan and, when shimmering, add the seasoned egg and cook for 1 minute, folding the edges in, until just set. Using a spatula, break the egg into smaller pieces, then quickly transfer from the wok to a small bowl and set aside.
Add 1 tbsp oil to the wok and increase the heat to high. Tip in the sprouts and cook for 1 minute until lightly charred, then flip and cook for 1 minute more. Add the garlic and salad onion whites, sprinkle over the mushroom seasoning, then stir fry for about 30 seconds (move quickly so the garlic doesn’t burn) until smelling sweet and aromatic. Add 2 tbsp water and the soy sauce, turn the heat down to medium and let everything steam for 2 minutes, until the liquid evaporates and the sprouts soften.
Turn the heat back to high, add the remaining oil, then quickly add the sliced pigs in blankets and cooked egg, stir frying as you go. Tip in the rice, pour over the oyster and chilli and garlic sauces, then toss everything together over a high heat for 2 minutes, until the rice is piping hot and everything is well combined. Add most of the salad onion greens and toss together. Finish with the remaining salad onion greens and a splash more oyster sauce and chilli and garlic sauce, if you like. Serve immediately.

Cook’s tip

If you don’t have leftover rice or a ready-to-heat pouch, don’t panic! Cook the rice from scratch 30 minutes or so in advance. Wash it vigorously until the water runs clear, then cook. Once done, allow it to air dry for at least 10 minutes (it needs to be dry and not piping hot), then make your fried rice.

Typical values per serving when made using specific products in recipe