About this recipe
Stir-frys are always a winner when you have little time or energy to cook. It really is just a case of getting everything prepped and chopping and then chucking everything in the pan –easy peasy!
Ginger, chilli and garlic instantly give the dish tonnes of flavour and a squeeze of lime juice at the end gives that citrus hit. The combination of veggies, eggs and rice make a nicely balanced meal that will keep you satiated. Cooking the vegetables quickly in this way, keeps them a little crunchy and helps to retain all their nutrients.
For Vegan substitute the egg for tofu
Photo credit: Hope Pointing
1 Tbs. sesame oil
1 Clove of garlic
3cm Piece fresh ginger
½ Bunch spring onions
1 Red chilli, finely sliced
2 Handfuls of kale
1 Carrot, made into ribbons using a vegetable peeler
1 Courgette, cut into 1cm sliced
1 Packet of mixed wild rice (can use any mixed grains, quinoa also works well)
1 Tbs. soy sauce or tamari
2 Eggs, beaten (use tofu or don’t use in order to make vegan)
The juice of 1 lime
1 Tbsp sesame seeds
Heat the oil in a non-stick frying pan. Add the garlic, ginger and spring onions and cook for 1 minute before adding the courgette and kale.
Once the vegetables are almost cooked, add in the pre-cooked rice and cook for a further few minutes.
Add in the beaten egg, constantly stirring so the egg mixture coats the rice and vegetables.
Once the egg is cooked, add in the carrots ribbons, sesame seeds and season with the soy sauce, a squeeze of lime and a little black pepper.