2-3 eggs, beaten 2 Cups cooked sticky rice ½ tin KOO Whole Corn Kernels, drained 1 tin KOO Mixed Vegetables, drained 2 stalks spring onion, finely sliced 1 chilli, finely chopped (option) sesame seeds, to garnish
Sauce: 1 tin KOO Apricot halves 1 Tbsp KOO tomato paste ½ onion 1 Tbsp soy sauce salt, to taste
Method:
To make the sauce, add the tomato paste, ½ onion, soy sauce, 2 apricot halves and ½ cup of the tinned syrup to a blender and blend until smooth. Pour the beaten eggs into a medium to high heated non-stick pan and cook for 4-6 minutes, then put the cooked egg aside on a plate. Add some oil to the pan, add all the drained vegetables and allow to sauté for 3-4 minutes. Then add the sticky rice and allow to sauté till heated through. Add 3-4 tablespoons of the prepared sauce, chilli and spring onion, season to taste. Stir everything through and serve topped with some sesame seeds.
Chefs Tip: Store any leftover sauce in a sealable jar and store in the fridge for later use. It will keep for 1-2 weeks.