TODAY’S RECIPE: Spring green fried rice & eggs

SPEEDY supper. Serves: 2.

Ingredients

1 tbsp vegetable oil 3 eggs, 1 beaten Bunch of spring onions, chopped into 3cm lengths, with tops finely sliced 1 green chilli, chopped 2cm chunk of ginger, grated 1 garlic clove, grated 150g spring greens, shredded 250g pouch of readycooked rice 1 tbsp soy sauce, plus extra to taste Sesame seeds, toasted

Method

1. Heat a splash of the oil in a large, non-stick frying pan over high heat. When hot, crack eggs in and turn down heat. This should make them nice and crispy — without burning — while yolks cook. Use a fish slice to remove, set aside on kitchen paper. Cover with foil to keep warm.

2. Add remaining oil to the pan, then scatter in the chopped spring onions (reserve the tops), chilli, ginger and garlic and gently fry for a couple of minutes until softened. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season and tip into two bowls. Top with the fried eggs, sliced spring onion tops and sesame seeds to serve.

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