Rice Bowl Supper

Serves 2 Prep Time: 10 minutes Cooking Time: 15 minutes

INGREDIENTS

Vegetable oil, for frying 1 small cup of basmati rice 4 mushrooms A small bunch of tenderstem broccoli 1 clove of garlic, finely diced About a teaspoon of finely chopped fresh ginger 2 eggs A couple of tablespoons of Peanut Rayu 1 red chilli, sliced A pinch of black sesame seeds (optional)

METHOD

1. Place the rice in a colander and give it a good rinse under cold water. Place in a saucepan and now put double the amount of water into the pan. Bring to a hearty simmer and bubble away until the water has evaporated. This should take between 10 and 15 minutes.

2. Meanwhile, heat a little oil in a large, non-stick frying pan. Slice the mushrooms and add to the pan. Fry for a couple of minutes, until they’re starting to brown and absorb the oil.

3. Add the broccoli (adding a little more oil if necessary) to the pan, along with the finely diced garlic and fresh ginger, and fry over a medium to high heat for about three minutes, until the broccoli has taken on a lovely green colour but the garlic or ginger hasn’t burned.

4. Remove the broccoli and mushroom mix from the pan and keep warm. Your rice should be nearly ready now. Take it off the heat if the water has evaporated.

5. Add a little more oil to the frying pan and fry your eggs the way you like them.

6. Divide the rice into two bowls. Top with the fried mushrooms and broccoli. Add an egg on top, and add a few dollops of the Peanut Rayu or a drizzle of your favourite hot sauce on top. Garnish with a few slices of fresh red chilli and a sprinkling of sesame seeds.