Refer a friend Save 30% - Click here
150g rice
2 tbsp olive oil
1tsp ground turmeric
1 clove of garlic, finely chopped
20g fresh ginger, finely chopped
95g baby corn
90g mange tout
1 tbsp water
100g cherry tomatoes, cut in half
1 tbsp lemon juice
salt and black pepper to season
2 large eggs
2 spring onions, sliced
1 red chilli, thinly sliced (optional)
small handful of fresh coriander to serve
Cook the rice as per packet guidelines
In a large pan, fry the turmeric, garlic and ginger in one tablespoon of olive oil for around two minutes on a low heat
Add the baby corn and mange tout and fry for a further two minutes
Stir in the cooked rice and add the tablespoon of water
Continue cooking for 5 minutes
Add the tomatoes and lemon juice to the pan along with the salt and pepper seasoning (to taste. Set aside
In a second pan, gently heat the remaining olive oil and crack in both eggs, frying until the white is fully cooked and the yolk is still slightly runny
Divide the rice into two large pasta bowls, sprinkle over the spring onion, chilli and coriander and top each with the fried egg
Serve immediately