Ingredients

4 Servings

Produce

  • Coriander 7 g

  • Red Bell Peppers 2

  • Shallots 2

  • Spring Onions 2

  • Ginger Root 2 tsp

  • Garlic Cloves 2

Spices

  • Salt 1/2 tsp

Dairy & Eggs

  • Whole Eggs 4

Pantry

  • Sesame Seed Oil 4 Tbsp

Dry Goods

  • Long Grain Brown Rice 180 g

Preparation

  1. Make Coriander Ginger Rice

    Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

    • 180 g Long Grain Brown Rice
    • 1 tsp, Peeled Ginger Root
    • 7 g, stems removed Coriander
    • 470 ml Water
    • 1/2 tsp Salt
  2. Fry Egg

    Set a small pan to high heat for 1 minute. Add oil and eggs. Fry until cooked to your liking. Remove from heat. Add spring onion to pan & fry just until wilted, about 30 seconds. Place spring onion on top of eggs & drizzle with soy sauce.

    • 2 Tbsp Sesame Seed Oil
    • 4 Whole Eggs
    • 2 Spring Onions
    • tsp, to taste Soy Sauce
  3. Cook Red Bell Pepper

    Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil, shallot & pepper. Cook & stir until soft, about 3 minutes. Remove from pan. Add garlic and ginger; cook for 1 minute. Season to taste.

    • 2 Tbsp Sesame Seed Oil
    • 2, finely minced Shallots
    • 2, diced Red Bell Peppers
    • 2, finely minced Garlic Cloves
    • 1 tsp, minced Ginger Root
    • g, to taste Salt
    • g, to taste Black Pepper
  4. Serve and Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 400 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 4.0 g 19%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Sodium 370 mg 15%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 4 g 14%
Sugars Total 5 g  
Protein 11 g 22%
Vitamin C 93 mg 100%
Calcium Ca 49 mg 4%
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By Innit Culinary Team