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Foo yung frittata
Foo yung frittata
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Transformed Chinese omelette into a flavorful rice frittata.
Ingredients:
  • 70g (1/3 cup) basmati rice
  • 175g broccoli, cut into small florets
  • 4.60 gm light olive oil
  • 2 garlic cloves, finely chopped
  • 125g button mushrooms, thinly sliced
  • 65g (1 cup) bean sprouts
  • 40.00 ml chopped fresh chives
  • 7 eggs, lightly whisked
  • 60ml (1/4 cup) water
  • 48.80 gm oyster sauce
  • 2 tsp Pure Sesame Oil
Instructions:
  • Prepare the rice as instructed on the packet, then add the broccoli during the final 2 minutes of cooking. Drain the rice and broccoli before transferring them to a large bowl.
  • Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute until aromatic, then add mushrooms and cook for 3 minutes until golden.
  • Incorporate the mushroom mixture, bean sprouts, and chives into the rice mixture.
  • Preheat the oven to 180C. Line the base of a 20cm square baking pan with baking paper. In a large jug, mix together the egg, water, oyster sauce, sesame oil, and season with salt.
  • Combine the egg mixture with the rice mixture, stirring well. Pour into the lined pan and bake for 20-25 minutes until golden and cooked through. Let it cool, then cut into pieces.

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