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How to make Festive lemon rice

Yield = 8
Prep time: 6:40
Cook time: 0:10
Total time: 6:50

Ingredients

  • 4 eggs
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 1 medium red onion, cut into thin wedges
  • 2 teaspoons chilli garlic sauce
  • 150g sliced leg ham, chopped
  • 1/2 cup frozen peas
  • 125g fresh baby corn, sliced
  • 1 medium red capsicum, finely chopped
  • 150g broccoli, trimmed, cut into small florets
  • 6 cups cooked white long-grain rice (see note)
  • 2 teaspoons finely grated lemon rind
  • 1/2 cup lemon juice

Method

  • Step 1 Lightly whisk together eggs and sesame oil. Heat a wok over high heat. Add 2 teaspoons peanut oil and swirl to coat. Add half the egg mixture and swirl to thinly coat base. Cook for 1 minute or until just set. Remove to a board. Roll up. Repeat with 2 teaspoons peanut oil and remaining egg mixture. Thinly slice.
  • Step 2 Heat remaining peanut oil in wok. Add onion. Stir-fry for 3 to 5 minutes or until softened. Add chilli garlic sauce. Stir-fry for 30 seconds.
  • Step 3 Add ham, peas, corn, capsicum, and broccoli. Stir-fry for 2 to 3 minutes or until vegetables are tender. Add rice, lemon rind and lemon juice. Stir until combined and heated through. Serve.