Coriander Egg Chilli Corn and Snap Pea Fried Rice

So, I did it again… A mouthful of a title.

Yes, I know, everyone knows how to do a fried rice dish, but really they all can be so different ! This is so scrumptious, it can be eaten for breakfast, lunch or dinner.  I added a couple eggs, but of course if you want this to be totally vegan, leave the eggs out. It is still so delicious, and you probably will want to stuff your face like I did…..straight from the pan!  I kid you not !!!. In fact, if you are on your own, go for it, grab a spoon and just eat…no one will see you….. and trust me, there is no judgement my side.  I have done this !!! Seriously, this kind of throw together thingy works like a dream.  Basically it is just a nice array of leftovers, so each time I have done it, it differs from the last time.  I don’t do a lot of flavours as then I find, I don’t know what I am tasting, so I just keep it simple.  That way for me, is the tastiest….and if you are wanting a bit of oomph, add some chilli flakes, fresh coriander and you are good to go. !

Coriander Egg Chilli Corn Sugar Snap Pea Fried Rice

Preparation time:  5 minutes

Cooking time:  3 – 4 minutes

Total time:  8 – 9 minutes

Serves 1

Ingredients:

a little oil for frying

1/4 cup (approximately 60 milliliters) uncooked chopped onion

1 garlic clove, chopped (I used a large fat clove)

1 fresh corn on the cob, corn (kernels) cut off

60 grams uncooked sugar snap peas, roughly chopped,

1 cup cooked rice

2 free range eggs

Salt and Pepper

Chilli Flakes – optional

Fresh Coriander to garnish

Instructions:

Using a small pan on medium heat add the onion and saute’ for a couple minutes.  Then add the garlic, corn, and snap peas.  Fry, stirring constantly to prevent sticking.  Then, scoop all the cooked ingredients to the side of the pan and on the opposite side of the pan break the eggs, and stir around, cooking the eggs. Once done, mix the eggs and veggies all together.  Season to taste.

Enjoy 🙂

 

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Potato and Zucchini Rosti

So, I am desperately trying to get more creative in the breakfast side of things, for me breakfast = egg, maybe toast or oats and of course some form of fruit.  I remembered these little morsels of fried up joy and wondered if I could just put an egg on it and call it breakfast…. nah, probably not, but then again ….. probably ??? Oh well, end result,  I caved, I was not feeling adventurous and did not do the egg. But maybe next time.  You know, as much as I love these I still do not like the frying part.  I do not know what it is with me and oil, I am just not a fan.

Anyway, these are really simple to do for any time of the day, and for whatever meal you want them for. A bit of grating and chopping is involved, and you are good to go, throw it all together, make balls, squeeze and fry.  I mean, what could be easier.  Personally, I can eat them as is, but if I want to get a bit fancier, I crumble up some feta on the top and they are even great with feta and some roasted peppers….I know, I know, all these possibilities and then imagine an egg on the top 🙂 if your heart desires.

Potato and Zucchini Rosti

Preparation time:  15 minutes

Cooking time:  20 minutes

Total time:  35 minutes

Makes 4

Ingredients:

1 cup grated potato

1 cup grated zucchini/courgettes/large marrow

Freshly cracked salt and pepper

1 Tablespoon finely chopped garlic

4 Tablespoons (60 milliliters) finely chopped onion

Sprinkling of dried chilli flakes

Oil for frying

To serve:  feta cheese and roasted peppers

Instructions:

Grate the potato and place in a dish towel and squeeze out any excess water. Place in a medium-sized bowl.

Grate the zucchini and place in the same dish towel and squeeze out any excess water.  Place in the same bowl as the potato.

Season well with salt and pepper.

Place the prepared garlic and onion to the bowl with the potato and zucchini.

Add the chilli flakes. Stir well to combine.

In a medium sized skillet or frying pan, heat up some oil to cover the bottom of the pan.

With a tablespoon, scoop out a heaped tablespoon of the mixture.  Take this tablespoon of mixture in your hands and over a bowl, squeeze.  You will find there is even more water content which needs to be released, and this is from the salt, so this is okay.  Once the water has been released, place the ball of potato and zucchini into the hot skillet and fry.  Flatten the ball slightly and fry evenly on both sides until golden brown.

Eat whilst hot.

Enjoy 🙂

NB*  If you are going to serve these with the roasted peppers, make sure the peppers are roasting in the oven, whilst you are frying.  That way, everything will be hot.