Spring green egg fried rice

Spring green egg fried rice
Spring green egg fried rice

August. Is. Evil! Sure, the weather’s nice, and for one blissful month, I don’t have to share my commute with hundreds of school children, but just as I’m about to pour myself a well-deserved gin and tonic and plan the weekend ahead, I notice that I don’t have a single weekend free until mid-September. NOOOOOO! Weddings, Christenings, birthdays and reunions clog up my iPhone calendar like virtual turds that just won’t flush. I decide to leave the glass and take the bottle of gin to my wardrobe, where I stare blankly before deciding which outfits I can get away with wearing at least twice.

Four weeks on and I have successfully godmothered, danced and drunk my way through the wedding season. So it will come as no surprise that when I finally get a weekend to do what I want to do, I come down with a disgusting cold.
“At least you’re not an American prisoner of war in Vietnam” Jamie says, rather unsympathetically. Yes, well, I guess there’s always that I think, as I reach for the already empty box of tissues.

And what has any of this got to do with egg-fried rice? Admittedly, not much, apart from the fact that egg-fried rice was the only thing I managed to pull together before I collapsed into my bed for a few days. Top with a fried egg and serve drizzled with soy sauce.


Spring green egg fried rice
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Df
You’ll need: One small and one large frying pan
3 tsp sesame oil
3 spring onions, sliced into strips (keeping a little back for garnish)
2 garlic cloves, peeled and chopped
1 inch knob of ginger, grated
4 eggs (2 beaten)
80g spring greens, chopped cabbage or kale (roughly two handfuls)
30g frozen peas
250g cooked brown basmati rice
1½ tbs light soy sauce

Method
1. Prepare a large frying and a small frying pan by adding 1 tsp of sesame oil to each. Put the large frying pan on a medium to high heat and allow the oil to warm. Meanwhile chop the spring onions, garlic and grate the ginger. Add these to the pan and cook for a few minutes until they start to soften.
2. Add the beaten egg and allow to cook for 30 seconds before using a spoon to break up the egg. Add the chopped greens and the frozen peas along with a dash of water to help them steam. Allow to cook for another couple of minutes.
3. Meanwhile, put the smaller frying pan on a medium to high heat and crack in both eggs. Fry until the white is set but the yolk is still soft.
4. Whilst the eggs are cooking, add the cooked rice, soy sauce and a tsp of sesame oil to the greens and cook for a further 3 minutes. Finally, divide into bowls and serve topped with a fried egg and a sprinkling of chopped spring onions.

Spring green egg fried rice
Spring green egg fried rice

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Df– Dairy free



3 thoughts on “Spring green egg fried rice

  1. Looks good, especially as I like the stronger tasting ‘cabbages’. Another interesting change for one of our ‘veggie’ days (non meat days better said). Catching up on reading posts, having been away, good to see you still make me smile on a depressing morning (still not aclimatised to uk weather).

    Liked by 1 person

    1. I’ve lived in England my whole life and I’m still not used to the weather ☔️😒 but if I manage to make your Monday’s less grey that’s good enough for me 🙂

      Like

  2. I’m with you on the weather Corrie and as I’ve become older I just feel (and, I’m told, look) so much better in warmer, drier locations. We recently returned from my usual summer in Romania and I’m finding it more difficult than usual to readapt to the pissy drizzle outside; I don’t mind at all the occasional deluges, real rain, in Romania as the following sun dries everything in no time.
    Yours is the only ‘foodie’ blog which makes me laugh so I just love it.

    Liked by 1 person

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