This was a nice healthy dish using 5Acre Farm spring greens and served with a Jamie Oliver inspired quick spicy eggy rice.
I’m trying to remember all the ingredients I included as I made it about 4 weeks ago (not very up to date with this one!) and I was also using up any veg I had in the fridge. Here goes:
Firstly, the rice:
1 and a half cups of basmati rice, rinsed until water runs clear and cook absorption method. When the rice is cooking, lightly whisk 3 eggs, 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. When the rice is nearly cooked and water nearly absorbed, pour over the egg mix, very lightly fluff with a fork and replace the lid until the egg and the rice is cooked. When it’s done, throw in some chopped coriander and chopped parsley and a dash of sweet chilli. Now it’s ready to serve with a stir-fry or suits anything asian inspired really.
For the stir-fry….
A big bunch of 5Acre Farm spring cabbage leaves
2 cloves garlic
5Acre Farm kohlrabi, just one
About 5 x 5Acre Farm spring onions
About 2 cm of ginger
Just roughly chopped all of these, threw in the garlic and ginger finely chopped. Added some soy sauce and a dash of sweet chilli, chilli powder or fresh chillies to taste (I love chilli) and a good squeeze of lime and wok fry for a few minutes.
Serve with the egg rice and top with more chopped fresh coriander or parsley.