Rice with Egg and Vegetables Recipe

Serve this vibrant rice dish from Frances Atkins alongside your midweek meal for a plethora of colour and flavour. Egg is stirred through the rice after cooking for added richness, then served with a variety of raw vegetables for added crunch.

Ingredients

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115g of basmati rice
1 onion, finely chopped
285ml of chicken stock, hot
1 handful of mint leaves, chopped
1 egg, beaten
55g of peas, cooked
1 handful of parsley, chopped
1 knob of butter
1 raw beetroot, grated
1 tsp balsamic vinegar
1 carrot, grated
1 tsp tomato ketchup
4 cauliflower florets, chopped
1 tsp natural yoghurt
4 eggs, hard-boiled
sugar
salt
pepper

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Place a pan over a medium heat and add the rice, onion and hot chicken stock. Cook until the rice has softened and the liquid has been absorbed

115g of basmati rice
1 onion, finely chopped
285ml of chicken stock, hot

Mix a little sugar into the chopped mint leaves. Add the beaten egg to the rice with the peas, parsley and mint. Finish with the butter, add salt and pepper to taste and keep warm

sugar
1 handful of mint leaves, chopped
1 egg, beaten
55g of peas, cooked
1 handful of parsley, chopped
1 knob of butter
salt
pepper

Mix the beetroot with the balsamic vinegar, the carrot with the tomato ketchup and the cauliflower with the natural yoghurt

1 raw beetroot, grated
1 tsp balsamic vinegar
1 carrot, grated
1 tsp tomato ketchup
4 cauliflower florets, chopped
1 tsp natural yoghurt

Place a spoonful of rice in the middle of a plate and arrange the vegetables around the outside. Chop the hard-boiled eggs, sprinkle over the top and serve immediately