Ingredients
- 1/2 red capsicum, diced
- 1 carrot, peeled and diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 onion, diced
- Cabana or cabanossi diced
- 1 cup basmati rice
- 2 teaspoons oil
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
Instructions
- Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.
- Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as scrambled eggs, cook until firm. Transfer to a plate.
- Heat remaining teaspoon of oil in the wok over high heat, add onion and cabana, stir fry for about 3 minutes until golden. Add capsicum and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute. Add soy sauce, mix through, then add rice, egg strips and cook until heated through.
- Stir well and serve.