This is an easy and comforting mid-week meal. Feel free to play around with the ingredients and add different vegetables, chicken or prawns. Equally, if you don’t eat eggs just leave out steps 5 and 6.
Serves: 3
Timing: 30 minutes
Ingredients
1 tablespoon sesame oil
½ onion, chopped very finely
2 cloves of garlic, minced
½ carrot, chopped very finely
2 stalks kavelo nero, finely chopped (or just 3 big handfuls of normal kale)
3 handfuls of spinach
160g frozen peas
200g cooked brown rice
3 eggs, beaten
2 tablespoons of soy sauce
Pepper
Black sesame seeds (optional)
Method
1. Add the oil to a frying pan or wok and allow to heat. Once hot, add the onion.
2. Cook for a few minutes, stirring frequently, until the onion starts to soften.
3. Add the carrots and garlic and cook for about 5 minutes, again stirring frequently.
4. Once the carrots and onions are soft, add the peas, kale and spinach. Add the brown rice once the spinach is wilted.
5. When rice is heated through, make a well in the middle of the pan and add the eggs. Cook the eggs like you would scrambled eggs so stirring as they cook. Try and keep them separate from the rice but don’t worry if some bits fall into the egg mixture.
6. At the point that the eggs are still a little soft, stir through the rice and veg. This should cook the egg completely and help everything to mix well.
7. Add the soy sauce and a generous amount of pepper. Stir through. You may want to taste at this point to see if there is enough flavour.
8. Serve in a bowl and sprinkle with sesame seeds or any other seeds you have for an extra crunch.