This dish was a staple of mine at uni, as it literally consists of left overs from your cupboards. The amount of vegetables, plus the protein balance, means that this is a really well-rounded, healthy university dinner, without any of the pretentiousness. Plus, as I used brown rice, it meant that my diabetic boyfriend could share it! It is super quick, taking about 10/15 minutes in total, and is super impressive when sharing with your housemates!
1/2 a cup of rice
(brown or white, whatever you have lying around),
1/2 red onion,
1/2 a lemon,
Plaice / chicken breast / drained tofu block / whatever,
Seasoning: paprika, salt, and pepper,
Any extra vegetables you want to add:
Suggestions: broccoli, peas, etc.
- Prepare your protein according to the directions. If it is anything like me, that means taking it out of the freezer, and putting in the oven until I forget about it. It’s fine, I mean, I like crunchy food (ergh).
- Throw your 1/2 cup of rice in a pot, and cover with boiling water. If you’re fancy, you can use stock instead. I am not fancy.
- Leave your rice to cook for approximately 10 minutes. If the water has evaporated away in this time, add a little more.
- Whilst the rice and the protein is cooking, chop up your veg. If your veg needs boiling, throw it in with the rice. Seriously, why add to the washing up?
- Squeeze the half lemon of juice into the rice and boiling water mixture.
- Start to cook the rest of the veg and the chopped red onion in a frying pan.
- When the vegetables are almost done, spoon the cooked rice into the frying pan and stir it all in.
- Push the rice and vegetable mixture against the edge of the pan, to create a border. In the centre, crack your egg.
- When the whites are starting to cook, stir the rice and vegetables back into the egg. Add paprika, salt and pepper to taste.
- Finally, take out your protein, slice up, and mix into the pan. Then transfer everything into a bowl.