British Lion Egg Fried Rice Recipe with Additional Egg Allergy Information

This week I have for you another recipe, this time it is the classic that is egg fried rice. It is perfect either on its own or with chips and curry sauce. The kind people from the British Lion Egg Company asked me if I would like to collaborate with them to create an egg based recipe, and upon asking my family which they thought would be best, my egg fried rice won outright. So hopefully you will enjoy it just as much as they do! It is important when cooking with eggs that you be very careful, ensure that they are stored appropriately and within date, use your judgement and if the egg doesn't look or smell right, then there is probably something up. For more information check out the following link.
Egg Allergy


You Will Need

1) 200g White Rice
2) 400ml Water
3) ¾ Tablespoon of Bouillon
4) 3 Eggs
5) Sesame Oil

Instructions
1) Wash rice thoroughly in cold water and drain.
2) Cook rice in 400ml of water and bring to the boil, once it it boiled add the bouillon or stock, cover and  simmer for twenty minutes.
3) After twenty minutes or until all of the water has been absorbed, take the pan off the heat, fluff it with a fork and leave to stand for several minutes.
4) Crack three whole eggs into a bowl with a good helping of sesame oil (about one and a half tablespoons). Whisk the eggs and oil  until combined.
5) Add another tablespoon and a half of sesame oil to the pan and ensure it is coating the pan.
6) Empty the rice into the pan and fry it off for a minute.
7) Pour in the egg and oil mixture, but do not stir it! Instead allow it to cook as though it is an omelette.
8) When the bottom of the egg has cooked and taken in an omelette consistency, then begin to break it up into smaller pieces ad you would with scrambled egg.
9) Ensure that all of the egg is cooked.
10) Empty the contents of the pan onto a plate and serve with soy sauce.

Florette Salad Recipe Time

I was contacted last week by the lovely people at Florette asking if I could create a recipe for them which incorporates one of their delicious products. They are a company which specialises in salad products, they are incredibly fresh and they pride themselves on this. So here is my recipe below!

Every bite on every leaf in every bag we produce matters to us. Which is why we invest so much in quality control. It takes tough love to produce freshness you can count on, time and time again. We’re proud that our bags have a long shelf-life. And that people trust us for our superior quality, natural taste and longer lasting freshness.

You Will Need

1) Two Portabello Mushrooms

2) A Bag of Florette Mixed Leaf Salad

3) Tesco Frozen Roasting Veg

4) Quorn Gammon Steak

5) Sesame Oil

Step By Step

1) Peel the mushrooms and place them in the oven at 200C for 20-30 minutes.

2) Cook the roasting veg as directed on the bag.

3) Cook gammon steak as directed on the bag.

4) Once everything is cooked, add a teaspoon of sesame oil to the frying pan with a few handfuls of mixed leaves.

5) Chop gammon steak into tiny pieces and add them to the pan so that they soak up the flavour of the oil.

6) Then, stuff the mushrooms with salad leaves, gammon, and then add the roasting veg to the top.

And Voila! Done! Now I know that this isn't the most complicated of recipes or quite worthy of a Michelin star but you know what, it is quick, easy and rather delicious, so I am proud of my little endeavour! Tell me what you think of it in the comments.

For more recipes from the wonderful people of Florette, click here! 

http://www.florettesalad.co.uk/recipe-category/baby-kale/