Posted in: make
INGREDIENTS (to serve 4 plus leftover portion)
2 courgettes, diced
200g green beans, trimmed and cut into half
1 red pepper, cut into slices
A handful of broccoli florets
280g of uncooked brown rice (or approx. 600g of cooked rice)
1 tbsp tamari sauce
1.5 tbsp rapeseed oil or olive oil for frying
Juice of 1 lime
Salt and pepper
Pine nuts and fresh chopped coriander for topping (optional)
If you have leftover rice you can go straight to chopping up your vegetables.
If you are cooking rice from scratch, then start by boiling rice as per packet instructions.
Heat 1 tbsp of rapeseed oil or olive oil in a large frying pan.
Add your vegetables and and cook for about 5 minutes until al dente.
Add tamari sauce and season with salt and pepper.
Mix well and add cooked rice.
Push the rice and veggie mix to the outside to form a little hole in the centre of the pan.
Pour the remaining half tbsp of oil into the centre of the pan.
Crack open the eggs into the cleared space and scramble until set.
Mix with everything else, add fresh chillies if you like it a little spicy and the juice of 1 lemon. Top with pine nuts and a sprinkle of fresh herbs.
- You can use any vegetable that you have and that need using up. Spring onion, shallots and peas or edamame beans work really well too.
- Serve with a crisp side salad with a lemony dressing.
- The next time you cook rice, cook more and keep in the fridge until you make this recipe. You’ll be done I no time.
- Tamari sauce is a gluten free soya sauce and it is much less in sugar than regular soya sauce.