Name: Healthy egg fried rice
Total time: 15 min
Yield: Serves 2
Ingredients: 3 tsp rapeseed oil; 250g cooked brown basmati rice; 20g fresh ginger grated; 1 green chilli deseeded and finely diced, plus extra to garnish; 2 cloves garlic minced; 160g frozen peas defrosted; 160g frozen sweetcorn defrosted; 2 eggs lightly beaten; 200g fresh crab meat; a bunch spring onions trimmed and finely sliced; 1 tsp fish sauce; 1 tsp sesame oil; 10g coriander leaves roughly chopped; lime wedges to serve

3 tsp rapeseed oil
250g cooked brown basmati rice
20g fresh ginger
grated
1 green chilli
deseeded and finely diced, plus extra to garnish
2 cloves garlic
minced
160g frozen peas
defrosted
160g frozen sweetcorn
defrosted
2 eggs
lightly beaten
200g fresh crab meat
a bunch spring onions
trimmed and finely sliced
1 tsp fish sauce
1 tsp sesame oil
10g coriander leaves
roughly chopped
lime wedges
to serve

Method

step 1
Heat 1 tsp of the oil in a large wok over a high heat. Stir-fry the rice for 2-3 minutes, breaking it up with a spoon, until toasted and a little chewy. Transfer to a bowl and set aside.
step 2
Add another teaspoon of the oil and stir-fry the ginger, chilli and garlic for 1 minute until fragrant. Add the rice back in, along with the peas and sweetcorn, and stir everything together.
step 3
Push the rice to the side of the wok and add the last teaspoon of oil. Tip the eggs into the oil and season with a little salt. Use a spatula to scramble the egg then mix in the rice while the egg is still a bit runny, tossing both together.
step 4
Toss through the crab meat and spring onions to combine and cook for 1 minute until the crab is heated through and the spring onions are just softened. Drizzle over the sesame oil and fish sauce, and toss together. Remove from the heat and stir in the coriander. Serve with lime wedges for squeezing over and extra slices of chilli.