A satisfying, aromatic dish that comes together in just 15 minutes.
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Warm a large wok or a non-stick frying pan over a high heat until hot.
Pour in the oil and swirl to coat the base of the pan. Add the rice, garlic and ginger pastes, and stir fry for 1 minute. Add all the baby vegetables other than the leaves, and stir fry for another 2-3 minutes. Toss in the leaves, and cook for 1 minute, or until just starting to wilt.
Make a well in the centre of the rice and add the eggs. Mix gently for about 1 minute, until the eggs are lightly scrambled and nearly cooked, then fold through the rest of the rice.
Sprinkle with the soy sauce and stir to combine. Serve with the peanuts, coriander leaves and chilli sprinkled over. Serve with lime wedges and extra soy sauce to drizzle over.
Typical values per serving when made using specific products in recipe
Energy | 2,004kJ/ 479kcals |
|---|---|
Fat | 25.9g |
Saturated Fat | 4.8g |
Carbohydrates | 46g |
Sugars | 6.3g |
Fibre | 5.6g |
Protein | 15.5g |
Salt | 1.9g |
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