Post by braided-rug on Jan 30, 2006 15:49:51 GMT 10
"spicy ham rice
PREPARE 10 mins
COOK 10 mins
SERVES 4
2 Eggs, lightly beaten
340 g SPAM* Lite, cut into 1.5cm pieces
300 g Chick Peas, drained
125 g Corn Kernels, drained
1 cup Unsweetened Pineapple Pieces, drained
2 tblspn Soy Sauce
1/2 tpsn Minced Garlic in jar
1 tblspn Sunflower Oil
4 cups White Long Grain Rice, cooked
1 cup frozen peas
1 small red capsicum, cut into thin strips
2 Spring Onions (shallots), thinly diagonally sliced reserve 1 tblspn for serving
1. Heat 1 teaspoon of oil in a large non-stick or well-seasoned wok over high heat. Pour in the eggs and swirl the eggs around to coat the sides and base of the wok. Cook for 1 minute or until egg is set. Transfer to a plate and set aside to cool. Cut into thin strips.
2. Heat remaining oil in the wok over high heat. Add Spam and capsicum. Cook for 1 minute or until Spam starts to colour. Reduce heat to medium-high and add pineapple, peas, corn and garlic. Stir-fry for 1 minute.
3. Add the rice and chick peas. Cook, tossing, for 2 minutes or until rice is warmed through. Add soy sauce and spring onions. Toss to combine.
4. Divide rice among serving bowls. Top with shredded omelette and reserved spring onions. Serve immediately."
There will be some planned overs.
From: www.coles.com.au/cmi/recipe.asp?rid=764
PREPARE 10 mins
COOK 10 mins
SERVES 4
2 Eggs, lightly beaten
340 g SPAM* Lite, cut into 1.5cm pieces
300 g Chick Peas, drained
125 g Corn Kernels, drained
1 cup Unsweetened Pineapple Pieces, drained
2 tblspn Soy Sauce
1/2 tpsn Minced Garlic in jar
1 tblspn Sunflower Oil
4 cups White Long Grain Rice, cooked
1 cup frozen peas
1 small red capsicum, cut into thin strips
2 Spring Onions (shallots), thinly diagonally sliced reserve 1 tblspn for serving
1. Heat 1 teaspoon of oil in a large non-stick or well-seasoned wok over high heat. Pour in the eggs and swirl the eggs around to coat the sides and base of the wok. Cook for 1 minute or until egg is set. Transfer to a plate and set aside to cool. Cut into thin strips.
2. Heat remaining oil in the wok over high heat. Add Spam and capsicum. Cook for 1 minute or until Spam starts to colour. Reduce heat to medium-high and add pineapple, peas, corn and garlic. Stir-fry for 1 minute.
3. Add the rice and chick peas. Cook, tossing, for 2 minutes or until rice is warmed through. Add soy sauce and spring onions. Toss to combine.
4. Divide rice among serving bowls. Top with shredded omelette and reserved spring onions. Serve immediately."
There will be some planned overs.
From: www.coles.com.au/cmi/recipe.asp?rid=764