Ingredients

Method

• 1 cob sweetcorn
• 140 g fresh peas
• 250 g rice
• 2 cloves garlic, crushed
• 2 shallots, finely chopped
• 1 T grated ginger
• 1 leek, finely chopped
• 1 T chilli paste
• 1 T soya sauce
• 2 T coriander, chopped
• 2 free range eggs

Method

Ingredients

Cook the sweetcorn in boiling salted water until tender. Remove, reserving the water. Slice the corn kernels off the cob. Add the peas to the water and cook for 4 minutes, then drain.

Cook rice according to package instructions. In a saucepan, sweat the garlic,  shallots, grated ginger and leek. Add the rice and fry.

Add chilli paste,  thick soya sauce, the peas and corn, plus 2 T chopped coriander. Fry 2 free-range eggs and serve on the rice