Wok-fried rice with egg and vegetables, plus a tangy cucumber side

$2.47/servingat the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• basmati rice1 cup dry (3 cups cooked)
• egg3 ea
• carrot1 ea
• snap pea1 handful
• green onion3 stalks
• garlic2 cloves
• soy sauce2 tbsp
• sesame oil2 tsp
• cucumber1 ea
• rice vinegar4 tsp
• white sugar½ tsp

Method

1Cook the rice

• •Rinse and drain the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Reduce the heat to low, cover with a lid, and cook 15 minutes until the grains are tender.
• •Spread the rice on a tray to cool and dry while you prep the vegetables.

2Cucumber salad

• •Meanwhile, smash the cucumber with the flat of your knife until it cracks, then chop into bite size chunks.
• •In a bowl, toss the cucumber with the rice vinegar, sugar and a pinch of salt.
• •Chill the salad in the fridge until serving.

3Prep the vegetables

• •Dice the carrot into small cubes.
• •Slice the snap peas on an angle.
• •Slice the green onions, keeping the white and green parts separate.
• •Mince the garlic.
• •Beat the eggs in a small bowl.

4Scramble the eggs

• •Heat 1 tbsp oil in a wok over high heat until it just smokes.
• •Pour in the eggs and scramble 30 seconds until just set.
• •Tip the eggs onto a plate and set aside.

5Stir-fry the vegetables

• •Add another 1 tbsp oil to the hot wok.
• •Fry the carrot 2 minutes until it starts to soften.
• •Add the snap peas, the white parts of the green onions and the garlic, and fry 1 minute until fragrant.

6Fry the rice

• •Add the cooled rice, breaking up any clumps with the spatula.
• •Fry 2 to 3 minutes until the rice hisses and jumps in the wok.
• •Stir in the soy sauce and sesame oil, then return the scrambled eggs.

7Plate

• •Fold in the green tops of the green onions.
• •Serve the fried rice hot with the chilled cucumber salad alongside.