INGREDIENTS:
- 1 1/2 Cups long grain rice
- 400 g rump steak
- 3 eggs, lightly beaten
- 1 red onion, sliced
- 1 bell pepper, sliced
- 1/3 Cup sweet corn
- 1 red chili, finely diced
- 3 cloves garlic, crushed
- 1 large carrot, sliced
- 2 Tbsp low sodium soy sauce
- 1 Tbsp chili sauce (e.g. Sriracha)
- 2 Spring onion (scallion), finely sliced
INSTRUCTIONS:
- Cook the rice according to the package directions and chill well.
- Heat a skillet or fry pan until very hot and cook the steak to your liking. Set aside to rest, before cutting into slices. In a small fry pan, cook the lightly beaten eggs on both sides, set aside to cool before rolling up and cutting into thin slices.
- Heat a dash of oil in a wok or large fry pan. Stirfry the vegetables for a couple of minutes, add the rice, soy sauce, and chili sauce. Stir fry well to mix. Add the steak and egg and toss until heated through.
- Divide into bowls and garnish with spring onion.
Source: PicNic
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