A Perfect Pantry

INGREDIENTS

• 2 cups quinoa, cooked
• 30ml peanut oil
• 2 eggs, lightly beaten
• 3 rashes of bacon, chopped
• 1 tbsp chili sambal
• 1 tbsp ginger, grated
• ½ punnet baby corn, diced
• ½ punnet cherry tomatoes, halved
• ½ red onion, sliced
• 1 tsp caster sugar
• 1 tbsp soy sauce
• ½ tsp sesame oil
• ¼ bunch coriander, chopped

DIRECTIONS

1. Preheat the electric frypan over a high heat (setting 10) and heat half the oil. Add the egg and remove once cooked through. It should resemble an omelette. Remove from the frypan and set aside.
2. Heat the remaining oil, and add the bacon, chili, ginger and baby corn. Sauté for 2 minutes. Add tomatoes and red onion. Sauté for an additional 2 minutes.
3. Add the cooked quinoa and mix until heated through. Then add the sugar, soy and sesame oil. Combine well.
4. Serve immediately and garnish with fresh chopped coriander.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Banquet Electric Frypan
• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker