Save to your scrapbook
Green fried rice with eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1½ tbsp sunflower oil
½ x 300g broccoli crown, cut into small florets, any stalk sliced and washed
2 cloves garlic, crushed
10g fresh ginger, peeled and cut into matchsticks
½ pointed spring cabbage, finely shredded
250g pack ready-cooked wholegrain rice
2 tsp reduced salt soy sauce
2 tsp Cooks’ Ingredients Ketjap Manis
4 salad onions, sliced
2 Essential White Eggs
Sriracha chilli sauce, to serve
1. Warm ½ tbsp oil in a large nonstick frying pan or wok over a high heat. Add the broccoli and stir for 1 minute. Add another ½ tbsp oil and the garlic, ginger and cabbage, frying for another minute.
2. Add the rice, soy sauce and ketjap manis and stir fry for another 2 minutes until the rice is piping hot. Stir through the salad onions and divide between 2 plates.
3. Add the remaining ½ tbsp oil to the pan and crack in the eggs. Fry for 2-3 minutes, basting with the hot oil to help them cook. Arrange the eggs on the rice and drizzle with the chilli sauce to serve.
Cook’s tip Ketjap manis is a slightly sweetened and thick soy sauce that is used in Indonesian cooking. You could swap it here for oyster sauce (which isn’t vegetarian) or hoisin sauce.
Typical values per serving:
Vegetarian/low in saturated fat/2 of your 5 a day