This healthy take on a traditional recipe is wheat, gluten and dairy-free. I like it with a small touch of chilli oil
Serves: 4
INGREDIENTS
235g brown rice
120g edamame beans, frozen
4 tbsp coconut or sunflower oil
1 tsp sesame oil
1 red onion, small, finely chopped
1 large carrot, peeled and finely chopped
1 large courgette, washed and finely chopped
Sea salt and black pepper
Garlic granules
4 tbsp tamari (gluten-free) or soy sauce
2 tbsp agave nectar or honey
1 handful coriander, finely chopped
4 large eggs
GARNISH
60g cashew nuts, toasted
A handful of coriander leaves
Chilli oil or sweet chilli sauce
METHOD
● Rinse the brown rice under cold water to release the starch, then drain.
● Place the rice in a saucepan together with 235ml of cold water and bring to a boil, then cover with a lid and simmer for 25 minutes. When cooked remove from the heat, fluff with a fork, then cover and leave to rest for 5 minutes.
● Put the edamame beans in a small bowl and cover them in boiling water to defrost.
● Heat 2 tbsp coconut or sunflower oil with the sesame oil in a large non-stick frying pan or wok over a gentle heat.
● Add the red onion and sauté until soft, then add the carrot and sauté for 2-3 minutes. Add the courgette and edamame beans.
● Season with sea salt, black pepper and garlic granules, and sauté for another 3 minutes.
● Add the tamari or soy sauce and honey to the vegetables and mix well. When the rice is ready slowly add spoonfuls of it into the vegetables, stir until combined, then add the coriander and keep warm over a gentle heat.
● In a separate non-stick frying pan add the remaining coconut or sunflower oil, and fry the eggs on a medium heat. Sprinkle the yolks with a little sea salt. Place a large plate or a lid over the frying pan to speed up the cooking process of the yolk.
● To serve, spoon the rice into 4 bowls, garnish with toasted cashew nuts and top with the fried egg and coriander leaves. Add a touch of chilli oil or sauce if required.
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