Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from ZWBF.
This week we combined spring green and spring onions to create this easy and delicious lunch for the two.
We’re talking 10 mins prep, 15 mins cooking and two pans.
3 tbsp rapeseed oil
spring onions, chopped into 3cm strips with the tops finely sliced to serve
1 green chilli, chopped
2cm chunk of ginger, grated
1 garlic clove, grated
1 ½ tbsp soy sauce, plus extra to taste
Salt & pepper to season
Sesame seeds, toasted, to serve
Heat 1 tbsp of oil in a small pan, soak the rice until the water runs clear, then fry a minute (until the ends turn a little translucent), add 400m cold water, put the lid on and leave to cook.
Heat the next tbsp of oil in a large frying pan and fry the eggs. Remove and put them on a plate with a bowl on top to keep them hot (use one of the bowls you're going to serve with to save washing up!).
Add the final tbsp of oil to the frying pan you just cooked the eggs in and add 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 spring greens, a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, season and tip into two bowls. Top with the eggs, sliced spring onion, sesame seeds and serve.
p.s. for the best eggs, start hot and then turn the heat down once the eggs are in. This way they become nice and crisp on the bottom 😋