FRIED RICE WITH BARLEY & CHICKEN

SERVES 4  PREP 15 MINS  COOK 15 MINS

• 1 tsp sesame oil

• 1 tbsp peanut oil

• 2 eggs, beaten

• 1 onion, chopped

• 1 carrot, diced

• 1/2 cup frozen peas

• 2 garlic cloves, finely chopped

• 1 long red chilli, seeds removed, finely chopped

• 1/2 cups shredded barbecued chicken or Peking duck

• 2 green onions, sliced, plus extra shredded to serve

• 3 cups cooked brown rice and barley mix

• 1/4 cup hoisin sauce

• 1 tbsp light soy sauce

• 1 orange, zest

1 In a wok or large frying pan, heat sesame oil and half the peanut oil on high. Add eggs, swirling to coat base and sides of wok. Cook 1-2 mins until just set. Transfer to a board, roll up and thinly slice.

2 In the same wok, heat remaining peanut oil on high. Stir-fry onion 1 min. Add carrot, peas, garlic and chilli. Stir-fry 2-3 mins.

3 Add chicken or duck and green onions. Stir-fry 1 min to heat through. Add rice and stir-fry 1-2 mins until combined.

4 Stir sauces, orange zest and sliced omelette through. Serve with extra green onion.

PORK & RICE LARB

SERVES 4  PREP 15 MINS  COOK 20 MINS

• 1 cup jasmine rice, rinsed

• 1 tbsp peanut oil

• 500g pork mince