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Foo yung frittata

  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings


  • 70g (1/3 cup) basmati rice
  • 175g broccoli, cut into small florets
  • 1 teaspoon light olive oil
  • 2 garlic cloves, finely chopped
  • 125g button mushrooms, thinly sliced
  • 65g (1 cup) bean sprouts
  • 2 tablespoons chopped fresh chives
  • 7 eggs, lightly whisked
  • 60ml (1/4 cup) water
  • 2 tablespoons oyster sauce
  • 2 teaspoons Chang's Pure Sesame Oil


  • 1
    Cook the rice following packet directions, adding the broccoli in the last 2 minutes of cooking. Drain. Transfer to a large bowl.
  • 2
    Meanwhile, heat the oil in a frying pan over medium heat. Stir in the garlic for 1 minute or until aromatic. Stir in the mushroom for 3 minutes or until golden
  • 3
    Stir the mushroom mixture, bean sprouts and chives into rice mixture.
  • 4
    Preheat oven to 180C. Line the base of a 20cm (base measurement) square baking pan with baking paper. Combine the egg, water, oyster sauce and sesame oil in a large jug. Season with salt.
  • 5
    Add the egg mixture to the rice mixture and stir well to combine. Pour the mixture into the lined pan. Bake for 20-25 minutes or until golden and cooked through. Set aside to cool. Cut into pieces.

Source: taste.com.au


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