Egg Fried Rice with Rainbow Veg
Knife, chopping bard, frying pan, wooden spoon, bowl to shape rice
Prepare the veg:
Shred the cabbage/ leaves
Chop broccoli/ courgette into bite size pieces
Slice carrot or peppers into strips and chop in half
Chop herbs, Chop spring onions.
In a frying pan, add the sesame oil, soy sauce and the veg (all except the spring onions and herbs) Stir fry on high heat for 3- 5 mins.
Add the rice, and sweet chilli sauce, stir to combine.
Push ingredients to one side of the pan, leaving a space to cook eggs.
Crack eggs directly in the space, and using a wooden spoon scramble (keeping away from the rest of ingredients until almost cooked)
Now mix the egg with the rice, until combined.
Transfer to a plate (using a bowl to shape the rice)
Sprinkle with herbs and a squeeze of lime - enjoy :)
1 cup brown/ white basmalti rice (cooked and cooled)
2 spring onions, chopped finely
1 tbsp sweet chilli sauce
1 tbsp toasted sesame oil
1 tbsp soy sauce
Choose one from each row:
1/4 cabbage/ kale/ lettuce
1 cup: peas/ beans/ broccoli/ courgette, chop into small chunks
1 carrot/ red pepper/ sweetcorn
Small handful of fresh herbs (coriander/ mint/ chives/ basil)