Photo by Jack McGregor
Ingredients
The omelette
½ tbsp Olivado Avocado oil
Dash of milk
Salt and white pepper to taste
The rice
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
Method
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!
Top tips…
If you have some fresh parsley or coriander, roughly chop and fold through at the end.
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