Not only am I giving you two recipes in one here, but I’m also giving you two methods to make your crispy shredded beef – one in the oven and one in a Tefal Actifry…I know I’m too nice
For the friedrice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside. Carve the pork into bite-size pieces, arrange on a platter and serve immediately with the rice alongside
Why not start your meal with another Japanese dish – light and crispy vegetable tempura. Especially when they’re served with homemade egg friedrice and steamed pak choi – an East Asian-inspired bowl of deliciousness
Once it was fully cooked, I mixed it in with the rice and then popped it in a bowl and tucked in. I found the rice really handy for making this dish as it eliminated the task of cooking the rice myself which reduced the overall cooking time and made the dish even simpler
Ingredients150g basmati rice1 large, free-range egglow calorie cooking sprayMethodCook rice according to packet instructionsDrain through a sieve, and set over the pan to allow it to steam away excess moisture for a couple of minutesbeat the eggHeat a wok/frying pan, spray with cooking spray and place the rice in it, making a well in the middle so you can see the bottom of the panPour the egg into the well, move a little of the rice aside to allow the egg to spread out a bitLeave for about 2-3 minutes- just long enough for the egg to 'set'- but not to overcookOnce the egg has solidified, stir it around and through the rice, making sure nothing's stuck to the pan. Additional Info 150g basmati rice
This recipe is also a good one to make if your original plans fall through – rice, eggs and frozen peas are all things you are likely to have in your kitchen already, so stick a bag of prawns in your freezer too and you know you’ve always got the makings of an easy peasy standby meal whenever you need it
1 cup of rice. 12 eggs, whisked. 1spray oilFor my egg friedrice, I always make sure I cook the rice the day before. 1To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice. 1Chill rice in fridge. 1Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon. 1Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice. 1Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle. 1Spray with a little more spray oil, add the eggs and leave for a minute for the underneath to lightly set. 1Then stir all together into the rice. 1Serve the rice topped with sliced spring onion
Divide the rice between two bowls and add a fried egg on top. For the next few weeks I’m going to be sharing four of my go-to recipes for busy mid-week evenings and today it’s all about these Vegetable Rice and Egg Bowls
If you prefer a crispy egg, the egg will add texture to the rice. The recipe is easy to make, but you’ll have to make the difficult choice of — crispy or runny egg on top
My egg friedricewith cashew nuts, ginger and lime recipe (let’s call it my belated and slightly underwhelming homage to the Chinese New Year) is something I will make a variation of on an almost weekly basis
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I first tried this recipe out with Follow Your Heart’s Vegan “Egg” (which is amazing, by the way) and loved the way it turned out but it occurred to me that a lot of people might not know about or be able to get hold of the vegan egg so I tested it out with some chickpea flour instead and the results were delicious
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