date:Mar 25, 2014
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2. Combine the soy sauce, sugar and sesame oil in a small bowl. Stir until the sugar dissolves. Set aside until required.
3. Heat peanut oil in a non-stick wok over high heat. Stir-fry the garlic for 1 minute or until aromatic. Add snow peas, baby corn and carrot and toss to combine. Add the extra water. Cook, stirring occasionally, for 3 minutes or until the vegetables are tender crisp and the liquid has evaporated. Add the rice and cook, stirring with a wooden spoon to break up any lumps