The Extra Virgin Kitchen the No 1 Bestseller by Susan Jane White

Author:Susan Jane White
Language: eng
Format: epub
Publisher: Gill & Macmillan

EGGY FRIED RICE

Every time you make rice, try to remember to make enough for this meal the following day. Then you can high five your genius when you come home from work and spend 90 seconds whizzing up your supper.

Black garlic keeps for a year in the fridge and is useful for days when you can’t dart to the grocers for fresh stuff. In fact, most of these ingredients will already be lurking in your kitchen. And therein lies its USP.

There’s a knack to good fried rice. The first is to cook the eggs completely before adding the rice. The second is never to add soya sauce – it should be served alongside the dish instead. Ready? Let’s see if we can get this from fridge to plate in 90 seconds.

1 tablespoon extra virgin coconut oil

1/2 cup frozen petits pois

3 eggs

2 cups leftover rice

3 black or fresh garlic cloves, chopped

pinch of arame ocean veg (optional)

tamari soya sauce, to serve

Serves 2

Melt the coconut oil on a medium heat in your best frying pan. Make sure the heat isn’t too high. While the oil is melting, place the peas in a separate bowl and pour boiling water over them.

Crack the eggs into the pan and poke the yolks so they break. Coat the pan with the eggs. Don’t scramble or mix them, but allow them to slowly cook through (around 20 seconds). Now add the rice and stir to coat. Drain the peas and pop them in with the garlic. The arame is optional if you have it in your cupboard (this is an ocean veggie that lasts for up to 3 years in the packet, so it’s very handy for suppers like this). Arame demands 10 minutes of soaking too, which would hamper our 90-second challenge right now. But it’s something to consider for next time.

Plate up once hot and serve with a bottle of tamari.

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