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Piccolo Tomatoes December 2018
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Ingredients

  • 200 g rice
  • 2 tbsp sunflower oil
  • 2 eggs
  • 2 tbsp soy sauce (1 tsp)
  • 50 g shallots, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp soft dark brown sugar
  • 50 g baby corn, cut into small disks
  • 40 g red pepper, diced
  • 100 g frozen peas

Method

  1. Rinse the rice & cook according to packet instructions
  2. Heat 1 tbsp oil in a frying pan, beat the eggs with 1 tsp soy sauce & 1 tbsp water. Cook in a frying pan until set into a thin omelette.
  3. Transfer to a board, roll up and cut into strips & transfer to a plate. Heat 1 tbsp oil & stir fry the shallots for 2-3 minutes until starting to brown.
  4. Stir in the garlic & cook for 1 minute then add the sugar & cook for 1-2 minutes, stirring until the sugar has melted. Add the pepper & corn, soften for 3-4 minutes.
  5. Add the rice & peas, stir fry for 3-4 minutes until the rice is hot & peas are cooked.
  6. Stir in remaining soy sauce & omelette pieces.
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