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Egg friend rice with cashew nuts and lime

Richard Bewley
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine Oriental
Servings 2 -3

Ingredients
  

  • 2-3 x large free-range eggs
  • 0.5 x tsp sesame oil
  • 2-3 tbsp olive oil or quality vegetable oil
  • 2 cloves garlic grated or thinly sliced
  • 1 x thumb sized piece of stem ginger grated or thinly sliced
  • 1 x red chill finely sliced deseeded if you require less heat)
  • 1 x large red onion finely diced
  • 1 a large carrot peeled and diced
  • I red bell pepper diced
  • 1 large handful raw cashew nuts
  • 1 x cup frozen garden peas defrosted
  • 2 x 3 cups cooked brown basmati rice
  • 2-3 tbsp light soy sauce
  • 3-4 medium spring onions cleaned and finely sliced
  • juice of one lime
  • handful of coriander leaves chopped
  • freshly milled sea salt and black pepper
  • extra lime wedges to serve

Instructions
 

  • First, crack the eggs into a small bowl and whisk. Add the sesame oil (only 1/2 teaspoon), season with salt and freshly ground black pepper, and lightly beat again. Set aside.
  • Next, great and finely slice or grate the garlic, chilli, and ginger. tip this into a small ramekin.
  • Then, finely dice the carrots and red bell pepper.To do this, julienne the vegetables into thin strips then line then up and dice against the grain.
  • Heat up a large nonstick wok to medium high then, as it starts to gently smoke, add 1 x tbsp of the oil. Swirl the oil around the base so that it is evenly covered, then pour in the egg mixture. Swirl the egg around the base of the wok, and ensure that it is as even and thin as possible. Leave for a minute or so then flip, the omelette over using a non-stick nylon turner and cook for a further minute. Transfer to a plate and set aside.
  • Next, add the remaining oil to the wok followed by the ginger, garlic, and chilli and stir so that the oil infuses these great flavours. Then add the diced red onion and stir fry for another minute.
  • Tip in the diced carrots, red pepper, then cashew nuts and stir fry for 2 more minutes.
  • Then, add the rice steadily, mixing through the other ingredients as you do this until all the rice is in the wok.
  • Now, turn down the heat by a notch or two, then compress the rice between the turner and the base of the wok, then fry for a minute. Turn the rice over, then repeat. the idea here is to slightly firm up the rice.
  • Next stir in the garden peas, stirring continuously. drizzle the light soy sauce over the rice, and mix thoroughly. Leave for a minute, then carefully cut the egg omelette into cubes, and stir into the wok.
  • Mix thoroughly, then add the sliced spring onion and stir-fry again.Add coriander leaves, the lime juice, stir again then serve with additional lime wedges.