Fried rice with greens & eggs

Egg fried rice is one of my favourite things to eat because it is so simple but so tasty! It’s also a fantastic way to use up leftover rice if you have made too much accidentally. This BBC Good Food recipe makes use of spring greens, though at home I used swiss chard specifically. You can replace the greens with whatever you have handy, or is seasonal – like kale, bok choi, spinach etc. Crack a fried egg on top, add some sriracha if you like it hot and serve with some smoked tofu on the side, if you want to make it more substantial. In my case, this was the perfect excuse to use up some delicious hazelnut smoked tofu my friend Dave brought me and it worked a treat! Recipe below.

More dishes with rice: Piri-piri chicken with rice | Roast pumpkin, sage & taleggio risotto

Fried rice with greens & eggs

Serves 2 | Prep 5 mins | Cook 15 mins
Easy | Vegetarian | Dairy-Free

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You’ll need:

  • 1 tbsp vegetable oil;
  • 3 eggs, 1 beaten;
  • bunch of spring onions, chopped into 3cm lengths, tops finely sliced to serve;
  • 1 green chilli, chopped;
  • 2cm chunk of ginger, grated;
  • 1 garlic clove, grated;
  • 150g greens, shredded (I used swiss chard, but it also works with spring greens, bok choi, kale, whole spinach or other greens);
  • 250g leftover rice or packet ready-cooked rice;
  • 1 ½ tbsp soy sauce, plus extra to taste;
  • sesame seeds, toasted, to serve.

Heat a splash of the oil in a large non-stick frying pan over a high heat. When hot, crack the eggs in and turn the heat down. This should make the eggs nice and crispy – without burning – while the yolks cook. Use a fish slice to remove, set aside on kitchen paper and cover with foil to keep warm.

Add the remaining oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry until softened, about 2-3 mins. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season and tip into two bowls. Top with the eggs, sliced spring onion and sesame seeds to serve. I topped mine with Sunshine Tea Lounge‘s chilli sauce but you can also top with any hot chilli sauce or add tofu for a more substantial meal.

Adapted from a BBC Good Food, issue April 2018, available online here.

Healthy Breakfast Burrito

Whoever first thought of eating a burrito for breakfast is a genius. Burritos are my favourite comfort food, so combining this with my favourite meal of the day can only be a win. This BBCgoodfood recipe is a great combination of comfort and healthy food, and it’s sure to provide you with a strong start to a busy day. I got this recipe from this month’s (April 2018) (doesn’t seem to be online yet..) issue of BBCGoodFood and it’s a good one which is why I’m sharing it with you today.

Breakfast Burrito

Serves 2 | Prep 5 mins | Cook 10 mins | Easy | Vegetarian
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You’ll need:
  • 1 tbsp chipotle paste;
  • 4 eggs;
  • 1 tsp rapeseed oil;
  • 100g kale;
  • 14 cherry tomatoes, halved;
  • 1 avocado, sliced;
  • 2 wholemeal tortillas;
  • Hot sauce and chopped fresh chillies, to serve.

Whisk the chipotle paste with the egg and some seasoning. Heat the oil in a large frying pan, add the kale and tomatoes. Cook until the kale is wilted and the tomatoes have softened.  Push everything to the side of the pan and pour the beaten eggs into the cleared half of the pan and scramble. Layer everything into the centre of two warmed wraps, top each one with half avocado, sprinkle with some hot sauce and some chopped fresh chillies and enjoy!