Fragrant Cambodian Pork Omelette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Add your sausage meat (remove the paper if required!) to the pan and cook, breaking it up with a wooden spoon as you go

Trim, then slice your spring onion[s] finely, separating the white parts from the green parts

Add the spring onion whites and shredded veg mix with a generous grind of pepper to the pan with the sausage meat and give everything a good mix up

Cover with a lid and cook for 2-3 min or until the shredded veg mix is softened

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] sugar with your soy sauce and ginger & garlic paste and cook for 3 min or until the soy sauce has evaporated and the pork is cooked through (no pink meat!) – this is your Cambodian pork

Whisk your eggs with 3 tbsp [4 tbsp] [5 tbsp] cold water in a small bowl – this is your omelette mix

Pour your omelette mix over the Cambodian pork and cook, covered, for 4-5 min or until the egg is set – this is your Cambodian pork omelette

While the omelette cooks, squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly