Ingredients

Fried rice withchilli paste

1 egg

1 teaspoon fish sauce

1 garlic clove, thinly sliced

2 tablespoon chilli paste

1 baby pak choy, coarsely chopped

1 cup cooked white long-grain rice;

1 green onion (scallion), thinly sliced

Method

Fried rice withchilli paste

1.Whisk egg with fish sauce in a small bowl. Pour egg into heated oiled wok, cook omelette, tilting wok, until almost set. Remove omelette from wok, roll tightly then slice thinly.

2.Heat oiled wok, stir-fry garlic clove, chilli paste and baby pak choy until pak choy wilts. Add cooked white long-grain rice, stir-fry until hot, season to taste. Serve fried rice topped with omelette and thinly sliced green onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Fried rice withchilli paste

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