Serves 4, cooking time 10 minutes
Ingredients
2 Tbs canola oil or peanut oil
3 garlic cloves – crushed in a mortar and pestle with a small pinch of sea salt
370g cold, cooked jasmine rice
½ small red onion – sliced
1 tomato – cut into wedges
30g snow peas – finely sliced (you can also use broccolini or chinese broccoli)
1 egg – lightly beaten
1 Tbs fish sauce
Small bunch of coriander
½ lebanese cucumber – sliced
1 lime cheek
Directions
Heat a wok or a non-stick frying pan over a high heat until hot. Put the oil in and swirl to coat the base of the pan. Stir fry the garlic for 1 minute, then add the rice and stir for 2 minutes. Add the onion, tomato and green vegetables and stir fry for another minute.
Make a well in the centre of the rice and pour in the egg, lightly scramble for 20 seconds until nearly cooked, then fold through the rest of the rice. Sprinkle with the fish sauce and stir to combine.
Serve with the coriander, cucumber slices and a lime cheek.
