Home Made Speedy Egg-fried Kale
Ingredients (serves 2)
1 tbsp sesame oil / olive oil
1 clove of garlic
3cm piece fresh ginger
½ bunch spring onions
1 red chilli / pinch chilli flakes
2 handfuls of kale
1 carrot, made into ribbons using a vegetable peeler
1 courgette, cut into 1cm slices
1 packet pre-cooked rice or grains / 120g noodles of choice
1 tbsp soy sauce
2 eggs, beaten (use crumbled tofu to make vegan)
1 tbsp sesame seeds (optional)
Put your rice in a bowl / noodles on to cook, following the instructions on the back of pack.
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 carrot ribbons, sesame seeds and a squeeze of lime. Taste for seasoning, adding more soy, lime or pepper if needed.
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