#JackieCameronWorldWonderDishes

You don’t get more versatile than egg-fried rice. It is the perfect vessel to carry all of those spare bits of veg in the fridge - the more the merrier! - and can be as simple or complex as your palate demands. Jackie Cameron’s team of aspiring chefs like theirs Durban-style, so don’t be shy with the masala!

Egg Fried Rice

Serves 4

Ingredients:

●      30ml sunflower oil

●      15ml sesame oil

●      ½ onion, diced

●      1 carrot, diced

●      ½ red pepper, diced

●      ½ baby cabbage, sliced

●      1 whole baby marrow, diced

●      5ml Durban masala

●      5ml paprika

●      1 cup cooked rice

●      4tbs soy sauce

●      4 whole eggs

●      2tbs sesame seeds, toasted

Method:

Heat the sunflower and sesame oil in a pan on the gas hob of the Defy cooker. Once hot, add the onions to the pan and cook the onions until soft and starting to caramelise. Then add the carrot and cook until soft, followed by the rest of the ingredients. Cook for about 5 minutes while stirring continuously. Add the spices and cook until fragrant. Next add the soy sauce, followed by the eggs. Give the rice a quick stir. Serve immediately and garnish with the toasted sesame seeds.