EGG FRIED RICE WITH BEEF

Tuesday November 27,2007

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If you’re looking for a quick and easy dish to cook up, try this sumptuous recipe packed with loads of vegetables. Serves 4.

INGREDIENTS
200g long grain rice
Salt and pepper
1 bunch spring onions
1 clove garlic
1 red and 1 green pepper
(approximately 175g each)
250g frozen spinach (defrosted)
400g beef premium frying steaks
2 free-range eggs
4 tablespoons sunflower oil
Chilli powder
3-4 tablespoons soy sauce
250g frozen broccoli (defrosted)
2 tablespoons chopped herbs

METHOD
1) Bring 400ml lightly salted water to the boil and add the rice. Simmer for about 12 minutes or according to pack instructions.

2) Wash the spring onions and chop them into rings. Peel and crush the garlic. Wash the peppers, remove the seeds and cut into thin slices. Squeeze excess water out of the defrosted spinach. Cut the beef into thin strips.

3) Whisk the eggs with salt and pepper and pour into a frying pan with a tablespoon of oil. Make a thin omelette. Remove from the pan, roll up and cut diagonally into strips.

4) Heat a tablespoon of oil in a wok or large frying pan and fry the meat on both sides. Add the spring onions and garlic and season with salt, chilli powder and a tablespoon of soy sauce. Remove and keep warm. Fry the peppers and broccoli in a tablespoon of oil for 4 minutes. Add the spinach and fry for a further 2 minutes before adding chilli powder and 1 tablespoon soy sauce. Keep warm.

5) Fry the rice in the remaining oil for 5-7 minutes. Add the meat and vegetables and heat through. Season to taste with chilli powder and soy sauce and serve with the omelette strips
and herbs.