Rice Recipes - Jewelled Rice with Fried Eggs Recipe

Ingredients

• 2 fresh corn on the cob

• 60ml/4 tbsp sunflower oil

• 2 garlic cloves, finely chopped

• 4 red Asian shallots, thinly sliced

• 1 small fresh red chili, finely sliced

• 90g/3 1/2oz carrots, cut into thin matchsticks

• 90g/3 1/2oz green beans, cut into 2cm/3/4in lengths

• 1 red (bell) pepper, seeded and cut into 1 cm/1/2in dice

• 90g/3 1/2oz/1 1/4 cups baby button (white) mushrooms

• 500g/1 1/4lb/5 cups cooked long grain rice, completely cooled

• 45ml/3 tbsp light soy sauce

• 10ml/2 tsp green curry paste

• 4 eggs

• crisp green salad leaves and lime wedges, to serve

Serves 4

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Method:

1. First shuck the corn cobs. Remove all the papery leaves, and the silky threads, then with a sharp knife cut at the base of me kernels right down the length of the cob.

2. Heat 30ml/2 tbsp of the sunflower oil in a wok over a high heat. When hot, add the garlic, shallots and chili. Stir-fry for about 2 minutes.

3. Add the carrots, green beans, corn, red pepper and mushrooms to the wok and stir-fry for 3-4 minutes. Add the cooked, cooled rice and stir-fry for a further 4-5 minutes.

4. Mix together the light soy sauce and curry paste and add to the wok. Toss to mix well and stir-fry for 2-3 minutes.

5. Meanwhile, fry the eggs one at a time in the remaining oil in a frying pan. As each egg is cooked, remove it from the par and place on a plate. Keep the cooked eggs hot.

6. Ladle the rice into four bowls or plates and top each portion with a fried egg. Serve with crisp green salad leaves and wedges of lime to squeeze over.

Note: This vibrant, colorful stir-fry makes a tasty light meal, or can be served as an  accompaniment to simply grilled meat or fish.