KOO Vegetable Fried Rice
A delicious way to get in your #KOO5ADay
Time: 30 minutes
Recipe by: Nicole Snelling
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
1 tin KOO Apricot halves
1 Tbsp KOO tomato paste
1 Tbsp soy sauce
salt, to taste
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.