Equipment
- 1 Small pot
- 1 Large deep frypan or wok
Ingredients
Satay sauce
- ¼ cup / 40 g roasted peanuts
- 2 tbsp / 30 ml olive oil
- 1 tbsp red curry paste
- 1 cup / 250 ml coconut milk
- 2 tbsp peanut butter
- 1 tsp / 5 ml fish sauce
- 2 tsp honey
Dumplings
- 400 g frozen dumplings
Eggs
- 1 tbsp / 15 ml olive oil
- 4 eggs
Fried rice
- 1 cucumber
- 4 cloves garlic
- ½ brown onion
- 1 carrot
- 2 tbsp / 30 ml olive oil
- 1 cup / 140 g frozen peas
- 1 cup / 150 g frozen corn
- 2 cups / 350 g pre-cooked rice
- 2 tsp / 10 ml soy sauce
- 2 tsp / 10 ml oyster sauce
- 1 cube chicken stock
- 1 tsp / 5 ml sesame oil
Instructions
Make satay sauce
- Finely chop ¼ cup roasted peanuts. Heat 2 tbsp olive oil in a small pot over medium heat. Add 1 tbsp red curry paste and cook for 1 minute until fragrant. Add 1 cup coconut milk, chopped peanuts, 2 tbsp peanut butter, 1 tsp fish sauce and 2 tsp honey. Cook for a further minute, then remove from heat. Taste and adjust with more fish sauce and/or honey if needed.
Cook dumplings
- Cook 400 g frozen dumplings according to packet directions.
Cook eggs
- Heat 1 tbsp olive oil in a large wok or frypan over medium-high heat. When it’s hot, crack in 4 eggs and fry until crispy at the edges and the yolk is cooked to your liking. Drain on a paper towel and reserve the pan.
Start fried rice
- Thinly slice 1 cucumber. Peel and mince 4 cloves garlic. Peel and dice ½ brown onion. Peel and finely dice 1 carrot. Heat 2 tbsp olive oil in the reserved pan over high heat until smoking. Add the onion and garlic and cook for 1 minute.
Finish fried rice
- Then add the carrot, 1 cup frozen peas and 1 cup frozen corn and cook for 2 minutes. Add 2 cups pre-cooked rice, 2 tsp soy sauce, 2 tsp oyster sauce, 1 cube chicken stockand 1 tsp sesame oil and cook for 2 minutes.
To serve
- Divide the fried rice between plates and top with the dumplings and fried eggs. Drizzle over the satay sauce and serve the cucumber slices on the side.
Notes
Tip: You need day old rice that’s been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice – it makes fried rice gluey. Long grain white rice is best for fried rice. But any cooked, cold rice will be fine – white or brown.
Nutrition
Calories: 1120kcal | Carbohydrates: 136g | Protein: 30g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 164mg | Sodium: 602mg | Potassium: 845mg | Fiber: 9g | Sugar: 10g | Calcium: 120mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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