Serves
4
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 20g unsalted butter
- 3 lup chong sausages, thinly sliced (approx. 90g)
- 3 spring onions, sliced, green ends reserved, for garnish
- 1½ cups frozen Birds Eye Peas & Corn
- 4 cups day-old cooked SunRice Jasmine Rice
- ½ x 400g jar Leggo's Passata with Garlic - Gourmet Tomato Puree
- 1 tablespoon soy sauce
- 3 teaspoons fish sauce
- 1 teaspoon sugar
- 4 fried eggs, for serving
Birds Eye Frozen Peas and Corn 500g
Method
STEP 1Melt butter in a large non stick wok or frypan over medium-high heat. Add lup chong, spring onion ends and stir fry for 2–3 minutes until sausage is lightly browned and aromatic.
STEP 2
Add frozen Birds Eye Vegetables and stir fry for 30 seconds. Add SunRice Jasmine Rice and Leggo's Gourmet Passata. Stir fry for 2 minutes, breaking up the rice.
STEP 3
Add soy sauce, fish sauce, sugar and cook for a further 1–2 minutes until hot and slightly caramelised.
STEP 4
Serve fried rice topped with fried egg and garnished with reserved spring onion.
Tips
Lup Chong (sometimes labelled Lap Cheong) is a Chinese sausage available at most supermarkets and Asian food stores. Replace with chopped bacon if desired.