3 tbsp groundnut oil
6 salad onions, finely sliced
20g fresh root ginger, finely chopped
2 garlic cloves, chopped
2 green chillies, deseeded and finely chopped
3 small heads pak choi, leaves and stalks separated and chopped
500g cooked brown basmati rice, chilled
4 large eggs, beaten
1 large bunch coriander, leaves only, finely chopped
2 tbsp reduced salt light soy sauce
1. Heat 2 tbsp oil in a large wok or deep frying pan over a high heat. Add the salad onions and cook for a minute or so, stirring. Add the ginger, garlic and chillies to the pan. Stir-fry briskly for 1 minute more, not allowing the ingredients to sit still as they will burn. Add the pak choi stalks only (reserving the leaves), quickly followed by the rice. Stir-fry for 3 minutes.
2. Turn the heat down slightly, push the rice mixture to the side of the pan and add the remaining 1 tbsp oil to the base. Pour the eggs in and allow to set underneath, pulling the set egg into the centre and tilting the pan to replace with uncooked egg. Once an omelette of sorts has formed, throw the pak choi leaves in and fold the whole lot through the rice to break the egg up. Stir through the coriander and soy sauce, and serve with a drizzle of sweet chilli sauce, if liked.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Source: Read Full Article