Jasmine egg fried rice with shredded cucumber
Lemongrass scented eggy rice and crunchy cucumbers make this a quick, fun one-bowl lunch
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
250gm Thai Jasmine Rice
1 stem lemongrass, sliced thinly (optional)
2 eggs, seasoned and beaten
3 tbsp sunflower oil
½ cucumber, thickly sliced
3 spring onions, sliced diagonally
1 fat clove garlic, crushed
1 tbsp grated fresh root ginger
2 tbsp light soy sauce
1 tbsp sesame seed oil
2 tbsp sesame seeds
Lightly toasted sea salt and black pepper
1. Cook rice, adding lemongrass, if using. Let the cooked rice cool.
2. Make a flat omelette with eggs using 1 tbsp sunflower oil. Cut in strips and set aside.
3. Stack cucumber slices in batches and slice into shreds. Stir fry cucumber, onions, garlic and ginger in remaining oil for 2 minutes then toss in cooled rice and stir fry until very hot.
4. Mix in soy sauce, sesame oil and egg strips. Check seasoning and toss in sesame seeds. Serve hot.
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