Kylie Kwong's spring stir-fry


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2. Heat remaining oil in hot wok and stir-fry onion, ginger, mushrooms and salt for 1 minute. Add carrot, rice, beansprouts, cabbage, coriander, soy sauce and reserved omelette and stir-fry for about 1½ minutes. Use a spatula to break the egg up into smaller pieces while cooking. Lastly, toss in spring onions and sesame seeds and stir-fry for 30 seconds or until well combined and rice is heated through.


3. Transfer rice to a bowl, garnish with coriander leaves and serve immediately, with green chillies in extra soy sauce on the side.


Serves 4 as a meal or 4-6 as part of a banquet


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