Ingredients

The following ingredients have 4 Servings
  • 2/3 cup basmati rice (133g)
  • 1 1/3 cups water (320ml)
  • 2 tbsp oil
  • 1/2 onion (large)
  • 1 carrot (large)
  • 8 oz chard stalks (225g, approx - stems from 1 bunch (optional))
  • 1 pepper (small, red or other color as you have/prefer)
  • 1 in ginger (2 1/3cm, approx 1tbsp once diced small)
  • 2 cloves garlic
  • 2/3 cup corn (105g (eg frozen, defrosted))
  • 2/3 cup peas (75g (eg frozen, defrosted))
  • 2 eggs
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce (I use low sodium)
  • Optional- siracha to taste

Instruction

  • Cook the rice in the water, covered, bringing the pan to a boil then reducing to a simmer until all the water has been absorbed and the rice is cooked - around 10mins. Allow the rice to cool - you can store in fridge for a day or two until ready to use.
  • When ready to eat, dice the onion, carrot, chard stalks and pepper all fairly small. Heat the oil in a wok or large skillet/frying pan over a medium-high heat. Add the onion to the pan, stir and cook a minute, then add the carrot, chard and pepper one at a time, stirring and cooking a minute each before adding the next.
  • Peel then finely grate the ginger and garlic in to the pan and stir, cooking but being careful they don't burn. Add the rice and stir. If there's not enough oil to stop the rice sticking then add a little more. Add the corn and peas, stir through then push to one side of the pan.
  • Crack the eggs into a small bowl and whisk lightly. Add to the empty side of the pan and cook as you would scrambled eggs, stirring now and then so you mix through the part that is cooking on the bottom. Alternatively, leave to cook more like an omelette and just stir towards the end. Once they are fully cooked, break up the egg and stir through the rice.
  • Add the sesame oil and soy sauce, mix through then serve, with siracha added, optionally, to taste.