2 cups cooked jasmine rice
1 tspn vegetable oil
1 x egg
2 Tbls dark soy sauce
1 Tbls light soy sauce
1 x small red capsicum diced
1/3 cup peas
1 x garlic clove, finely chopped
2 x spring onions, thinly sliced, for garnish
1. Heat oil in the wok or frying pan on medium-high heat. Break the egg in the centre. When the eggs starts to set, stir-fry with all the vegetables and garlic for 2-3 minutes.
2. Add the rice and toss all the contents of the wok together, then add dark and light soy sauce. Stir-fry for 5 minutes and season with salt and pepper to taste. Serve immediately and garnish with spring onions
2 cups self – raising flour
1 1/2 cup milk
1 tspn vanilla essence
1 x egg
2 Tbls fruit sugar or caster sugar
1/4 tspn cinnamon powder
1.Whisk milk, egg, vanilla, cinnamon and sugar in a jug until combined.
2. Sift flour in a large bowl. Make a well in the centre. Add milk mixture and whisk until combined, adding a little extra milk if necessary. Place in the refrigerator for 20 minute to rest.
3. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Cook pancakes for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2-3 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing the pan with butter between batches.
To serve: Drizzle pancakes with maple syrup or honey. Garnish with your favourite fruit.