A simple and delicious dinner for those warm summer nights.

Serves:  6
Fresh from the garden:  Carrot, eggs, lettuce, red onion, silverbeet, spring onions
Season:  All


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.


What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Beat the eggs in the small bowl with 1 tbsp soy and the ginger.

  • 3. Heat the wok with 1 tbsp sunflower oil.

  • 4. Pour in the egg mixture and leave to cook for 20 seconds, before folding onto itself and cooking through.

  • 5. Remove the egg from the wok and allow it to cool on the chopping board, then slice it.

  • 6. Heat the remaining sunflower oil and the sesame oil in the wok.

  • 7. Add onion, carrot and spring onions and cook for 2 minutes, then add rice and remaining soy sauce.

  • 8. Reduce the heat and add the silverbeet and cooked egg slices. Combine ingredients, then remove the wok from the heat.

  • 9. Divide between serving platters for each table.

  • 10. Provide each table with a platter of washed lettuce leaves. Diners place the rice in the leaves, roll and eat.

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