Spicy Scrambled Eggs recipe
information
This is a lovely way to liven up scrambled eggs. When making Orak Arik, prepare all the ingredients ahead so that the vegetables retain all their crunch and colour.
ingredients
30 ml (2 tbsp) sunflower oil
1 onion, finely sliced
225 g (8 oz) Chinese leaves, finely sliced or cut in diamonds
200 g (7 oz) can sweetcorn kernels
1 small fresh red chilli, seeded and finely sliced (optional)
30 ml (2 tbsp) water
2 eggs, beaten
salt and freshly ground black pepper
Deep-fried Onions, to garnish
1 onion, finely sliced
225 g (8 oz) Chinese leaves, finely sliced or cut in diamonds
200 g (7 oz) can sweetcorn kernels
1 small fresh red chilli, seeded and finely sliced (optional)
30 ml (2 tbsp) water
2 eggs, beaten
salt and freshly ground black pepper
Deep-fried Onions, to garnish
method
1. Heat a wok, add the oil and fry the onion, until soft but not browned.
2. Add the Chinese leaves and toss well together. Add the sweetcorn, chilli and water. Cover with a lid and cook for 2 minutes.
3. Remove the lid and stir in the beaten eggs and seasoning. Stir constantly until the eggs are creamy and just set.
4. Serve on warmed plates, scattered with crisp Deep-fried Onions
2. Add the Chinese leaves and toss well together. Add the sweetcorn, chilli and water. Cover with a lid and cook for 2 minutes.
3. Remove the lid and stir in the beaten eggs and seasoning. Stir constantly until the eggs are creamy and just set.
4. Serve on warmed plates, scattered with crisp Deep-fried Onions
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
