April 25 2025
We’ve mixed Nice Rice pure basmati with the best of British spring greens and fresh, fragant herbs to bring you a quick and easy seasonal supper that will quickly become your mid-week go to.
Serves 4
Ingredients
- 200g Pure basmati or wholegrain basmati rice, cooked (we recommend Nice Rice)
- 12 – 16 asparagus spears, trimmed, split from top to bottom and halved
- 500g of broad beans, podded, or use frozen
- 300g of peas, podded, or use frozen
- 6 – 8 spring onions, trimmed and sliced into 1/2cm pieces
- 1 small handful of chives, finely chopped
- 1 small handful of flat-leaf parsley, leaves picked and finely chopped, plus a few left whole
- 1 small handful of mint leaves, finely sliced, plus a few left whole
- A few picked fennel tops, in available (or use dill)
- A squeeze of lemon
- Sea salt and freshly ground black pepper
- 2 tbls of sunflower or groundnut oil
- 4 Respectful eggs
- 2 tbls of olive oil
Method
1. Set a wok, or large frying pan, down over a high heat and add the sunflower or ground nut oil. When it’s hot add the prepared asparagus, broad beans and peas, along with a good twist of black pepper and a generous pinch of salt.
2. Toss the vegetables around the pan. They want to cook quickly and take on a touch of colour. After 4 – 5 minutes add the cooked rice and continue to cook.
3. Add the cooked rice to the pan and give it a good shuffle and shake. Turn the rice and vegetables round the wok with a spatula or wooden spoon for a further 3 – 4 minutes.
4. When the rice is nice and hot add the spring onions, chives, parsley, mint and fennel tops or dill. Continue to cook for another 2 minutes or so then add the lemon juice and a touch more seasoning.
5. Spoon the stir fry out onto warmed plates, wipe out the wok and set it back over a medium high heat. Add the olive oil and when it’s hot, crack in the eggs one at a time. Fry the eggs just the way you like them, Some like them easy over, some like them sunny side up. Either way serve the fried eggs atop the stir fry and bring to the table.
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