Copyright John Paul Urizar
www.johnpaulurizar.com.au
A friend of mine came up with this dish copied from a restaurant in Byron Bay. His version was served on grainy sourdough but this version using ricecakes, further authenticates its Asian title.
Heat a hot wok with 2 teaspoons of tea oil and fry half the onion, ginger and chilli for approx 1 - 2 minutes.
Mix 1 tablespoon of the dipping sauce into the egg mixture and while the oil is hot, pour half the egg mixture into the pan and toss it around to combine all the ingredients. Allow it to cook for 2 - 3 minutes before flipping over to the other side to cook for a further minute. Serve the eggs on rice cakes with bean sprouts on top and accompanying gluten free dipping sauce.
Repeat the process with the remaining ingredients.
Note: Organic refined camellia tea oil has a very high smoke point and is most suitable for cooking with high temperatures. Buy from large supermarkets and selected delis.
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 8 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Breakfast, Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1618 kj |
| Calories | 387 kcal |
| Fat | 25.8 g |
| Saturated Fat | 4.8 g |
| Total Carbohydrate | 21.2 g |
| Total Protein | 16.6 g |
| Fibre | 2.8 g |
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