½ tbsp Olivado Avocado oil
Dash of milk
Salt and white pepper to taste
1 tbsp Olivado E.V Avo oil
1 clove garlic, chopped
1 chilli, chopped (optional)
1 onion, finely diced
1 carrot, peeled and diced
2-3 cups leftover cooked cold rice
½ cup frozen peas
½ cup frozen corn
1 tbsp oyster sauce
Up to a ¼ cup soy sauce (depends on how salty you like it?)
White or black pepper to taste
For the eggs, heat a non-stick pan over a med/high heat, when hot add a drizzle of oil, followed by the lightly whisked milk and eggs. Cook for a minute or 2, swirling the pan to create a thin omelette, flip and just cook enough to hold its shape. Remove from heat to cool. Roll and slice into strips. Set aside.
Heat a large pan on high. When hot add the oil, garlic and chilli if using. Stir-fry until just beginning to turn golden. Add the onion and continue to cook for 2-3 minutes or until the edges are just starting to brown.
Add the diced carrot, combine and cook for a further minute. Scrape the onion mix to one side and add the rice. Stir-fry everything together for a minute, then add the peas and corn, followed by the oyster and soy sauce. I like to give everything a good toss and cook for 2 minutes or until very well combined.
Finally give it a good grind of black pepper. Finally fold through the egg strips. Serve hot!
If you have some fresh parsley or coriander, roughly chop and fold through at the end.