Super greens egg fried rice
This super simple egg fried rice contains 2 of your 5 a day and is a 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 and silky scrambled eggs bring this dish together, adding much-needed comfort.
Cook the rice according to the packet instructions, then transfer to a sieve, run under cold water and place to one side. Alternatively, use one pack of microwaveable 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 soy sauce to the eggs, then tip the beaten egg mixture 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.
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, halved
75g spring greens, washed and shredded
4 spring onions, trimmed and sliced
Reduced salt soy sauce
3 Clarence Court Burford Brown eggs, beaten
½ a lime, cut into wedges