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Prep Time
10 mins
Total Time
21 mins
Serves
8

Ingredients

1 tbsp
vegetable oil, divided
15 mL
2
eggs
1/4 tsp
hot red pepper flakes
1 mL
pinch salt
1
onion, chopped
1
carrot, shredded
4 cups
cooked Calrose Rice
1 L
1 cup
finely chopped English cucumber
250 mL
1/2 cup
Peanut Satay Cooking Sauce
125 mL
1 tbsp
fresh lime or lemon juice
15 mL

Directions

Step 1
Heat half the oil in a large, non-stick skillet set over medium heat. Whisk eggs with red pepper flakes and salt. Pour into the skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a spatula to lift the edge, roll up the egg and remove from pan. Cut into thin strips and reserve.
Step 2
Add the remaining oil, onion and carrot to pan. Cook, stirring often, for 5 min. Increase the heat to medium-high and cook, stirring, for 3 min. or until the onion is golden. Add cooked rice, cucumber, peanut sauce and lemon or lime juice. Cook, tossing, until heated through. Garnish with reserved eggs.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
420
Fat:
11
Saturated Fat:
2
Carbs:
70
Fibre:
2
Cholesterol:
95 mg
Protein:
11
Sodium:
520 mg
Potassium:
140