This super simple egg fried rice contains 2 of your 5 a day and is a real weeknight savior. Always cook and cool the rice (or use a microwavable rice pouch) before stir frying to stop the rice from over cooking and becoming sticky. You can use all sorts of vegetables from peppers and courgettes to asparagus. Silky scrambled eggs bring this dish together adding much needed comfort.
125g brown basmati rice
2 cloves garlic, peeled and sliced
1 thumb sized piece fresh ginger, peeled and finely chopped
10g fresh coriander, leaves picked and stalks chopped
75g tenderstem broccoli, stalks sliced and tips kept whole
75g baby sweet corn, halves
75g spring greens, washed and shredded
4 spring onions, trimmed and sliced
3 Clarence Court hens eggs, beaten
Reduced salt soya sauce
Cook the rice according to the packet instructions. Transfer to a sieve, run under cold water and place to one side. Alternatively use one pack of microwave ready to cook rice and there will be no need to precook.
Place a large frying pan on a medium heat, add 1 tablespoon vegetable oil followed by the garlic, ginger and coriander stalks. Stir fry for 1 minute then add the broccoli and baby corn and stir fry for a further 4 minutes. Add the spring greens, spring onions and rice then continue cooking for another 4 minutes. Move all of the vegetable rice over to one side of the pan. Add ½ tablespoon soya sauce to the eggs then tip the egg mix into the empty side of the pan. Scramble to your liking then toss together with the rice. Sprinkle over a little sesame oil, scatter over the coriander leaves and serve with wedges of lime.