Recipe by Farzana Kumandan @sprinklesandspicect

INGREDIENTS 

• 4 tablespoons oil
• 1 Teaspoon dry garlic flakes
• 2 heaped tablespoons roasted red chilli paste
• ½ cup mangetout (snap peas)
• ½ cup baby corn (we used the mini mixed bag but you can use any veg of your choice)
• 2 julienne cut carrots
• ½ red pepper sliced
• 1-½ cups day old rice
• 2 fried eggs
• 2-3 tablespoons soya
• 1 tablespoon dark indo soy
• 2 tablespoons sesame oil
• 2 tablespoons pad thai sauce
• 1 tablespoons Mrs balls chutney
• 1-2 tablespoons HQ habanero sauce
• 1 tablespoon white pepper
• 1 bunch spring onion greens finely chopped

METHOD

• Scramble the eggs in a bowl and set aside.
• In a large pan or wok, over a high heat, grease the pan with 1 tablespoon oil, add in the eggs and fry it as an omelette. Once done, remove, roughly chop it up into small bits and allow to cool.
• Using the same pan or wok, turn on your heat to high. Once the pan is very hot, add in the oil, the dry garlic flakes, roasted chilli paste and veg. Stir fry all the veg until its crisp and tender.
• Loosen the rice with a fork and add it to the veg and mix well ensuring all the rice loosens.
• In large separate bowl add the sauces and pepper and mix until well combined.
• Add in the sauce mix, egg and spring onions and stir fry for 2-3 minutes until the rice is well coated.
• Garnish with Spring onion and serve hot