for 4 person

Rice

200 g	basmati rice
3 dl	water
¼ tsp	salt

Vegetables

½ tbsp	sesame oil
200 g	squash (e.g. red kuri), seeds removed, cut into approx. 1 cm cubes
100 g	leek, cut into thin rings
100 g	frozen peeled chestnuts, defrosted, roughly chopped
1	garlic clove, squeezed
2 cm	ginger, finely grated

Scrambled eggs

4	fresh eggs, beaten
½ tbsp	sesame oil
¼ tsp	salt

Fried rice

½ tbsp	sesame oil
100 g	frozen peas, defrosted
2 ½ tbsp	soy sauce
½ bunch	coriander

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water, rice and salt in a pan, bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, leave to cool.

Vegetables

Heat the oil in a non-stick frying pan. Add the squash and leek, stir fry for approx. 5 mins. Add the chestnuts, garlic and ginger, stir fry for approx. 5 mins. Remove and set aside.

Scrambled eggs

Whisk the eggs and sesame oil, season with salt. Pour the egg mixture into the pan, allow to solidify slightly, move the eggs around over a medium heat until they are just firm but still moist. Remove, add to the vegetables.

Fried rice

Heat the oil in the same frying pan. Add the peas and reserved rice, stir fry for approx. 5 mins. Return the reserved vegetables and egg to the pan, heat through. Mix in the soy sauce, plate up, garnish with the coriander.

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