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“from Food Revolution Day”

Ingredients Nutrition


  1. Use your fingers to crumble up the cold rice so the grains aren’t stuck together.
  2. Remove the peas from the freezer and leave to defrost. Meanwhile….
  3. Crack the eggs into a medium bowl and whisk well.
  4. Place the soy sauce, sweet chilli sauce and 1 tablespoon sesame oil into a small bowl.
  5. Cut the lime in half on a chopping board, then squeeze in the juice from 1 half. Whisk well.
  6. Trim and finely slice the spring onions. Peel and finely slice the garlic.
  7. Halve the pepper, scrape out the seeds and white pith with a teaspoon, then slice lengthways into strips.
  8. Halve the baby corn lengthways.
  9. Pick the coriander leaves and set aside, then finely slice the stalks.
  10. Place a large wok over a high heat and add 2 tablespoons sesame oil.
  11. Once hot, carefully add the garlic and coriander stalks and cook for 30 seconds, then add the chopped vegetables and peas.
  12. Fry for 1 minute, or until slightly softened, stirring regularly.
  13. Add the rice and stir well, making sure it doesn’t stick to the bottom of the pan.
  14. Cover with a lid or tin foil and cook for 2 minutes, or until the rice is piping hot through.
  15. Once piping hot, use a wooden spoon to push the rice and vegetables to one side of the pan.
  16. Working quickly, pour the egg mixture into the empty space in the pan and cook for 1 minute to scramble it slightly, stirring continuously.
  17. Fold the egg into the rice and vegetables, then take the pan off the heat.
  18. Stir in the lime dressing, then divide between your bowls.
  19. Scatter over the reserved coriander leaves, then serve straightaway.

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