VEGETABLE-FRIED RICE WITH AVOCADO AND FRIED EGG

A fried egg garnish and a sprinkle of shop-bought dried onions makes the dish utterly moreish.

Serves: 4 Cooking time: 40 minutes

200g brown rice Rapeseed oil, for frying 4 spring onions, sliced 2 garlic cloves, diced 1tbsp fresh root ginger, grated A handful of mangetout, sliced lengthways 100g frozen sweetcorn, thawed 4tbsp tamari Juice of 2 limes Cracked black pepper 1 red chilli, thinly sliced 4 eggs 2 avocados, peeled and chopped 4tbsp dried onions

1 Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then leave to simmer for 20–25min until the rice is tender and fluffy. Drain in a sieve, rinse under cold water and set aside.

2 Heat a little oil in a wok and add the spring onions, garlic and ginger. Stir-fry until the garlic is golden. Add the mangetout and sweetcorn and stir-fry for a few more minutes until the vegetables are tender but crispy. Add the cooked rice along with half of the tamari, half of the lime juice, 1/2tsp black pepper and the red chilli. Continue cooking, stirring occasionally, until some of the rice is crisp.

3 Mix together the remaining tamari and lime juice in a small jug.

4 Heat a little oil in a frying pan and fry the eggs sunny side up.

5 Divide the rice among bowls and top with the avocado, dried onions and fried eggs. Serve with the tamari-lime for drizzling over.