Vegetable stir-fry with egg

Recipe from: 1/20/2000 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 2
    large eggs, lightly beaten
  • 30
    ml
    crushed garlic
  • 1
    small red chilli (or to taste), seeded and finely chopped
  • 2
    bunches spring onions, sliced
  • 2
    large carrots, scraped and coarsely grated
  • 250
    ml
    frozen peas
  • 1
    Litres
    cold cooked rice
  • 250
    ml
    cooked brown lentils
  • 65
    ml
    chopped roasted peanuts
  • 65
    ml
    chopped fresh coriander or parsley
  • 20
    ml
    white grape vinegar
  • a few dashes of oyster or soy sauce
  • salt and freshly ground black pepper
 

Method

 
Heat a little oil in a large saucepan and add the eggs. Heat slowly, without stirring, until the eggs have set. Remove from the pan with a spatula. Heat the remaining oil and stir-fry the garlic, chilli and spring onions for a few seconds until fragrant. Add the carrots and peas, stirring until the carrots begin to soften. Add the rice and lentils and stir-fry until heated through. Add the peanuts, coriander, vinegar and oyster sauce, mix lightly and season to taste with salt and pepper. Slice the omelette thinly and add. Heat and serve immediately. Serves 4.
 

Read more on: eggs
 

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