SPRING VEDGEREE

Updated at: Sat, 11 May 2024 22:17:00 GMT

Step 1

BOIL IT

Step 2

Combine rice, boiling water measure, first measure of curry powder and a pinch of salt in a pot.

Step 3

Cover with lid and bring to the boil.

Step 4

Drop to lowest heat and cook for 12 mins.

Step 5

Turn heat off, leave lid on and steam for 5 mins.

Step 6

When rice has finished steaming, fluff up grains with a fork and transfer to a tray to cool slightly.

Step 7

ROLL IT

Step 8

Whisk eggs in a small bowl with a pinch of salt.

Step 9

Heat a drizzle of oil in a large frypan.

Step 10

Add egg to pan and allow to set for 2-3 mins.

Step 11

When cooked, transfer to chopping board, cool slightly and roll up into a long sausage, thinly slice and set aside.

Step 12

COOK IT

Step 13

Finely dice onion, garlic and greens.

Step 14

Grate courgettes and set all aside separately.

Step 15

When rice has 8 mins cook time remaining, return pan to medium heat with a drizzle of oil.

Step 16

Cook onion and garlic for 2-3 mins until soft.

Step 17

Add second measure of curry powder, greens and peas to pan and cook for 2-3 mins, until softened.

Step 18

Add rice and soy sauce to pan and stir through.

Step 19

Add courgette and stir to wilt.

Step 20

Season with salt and pepper.

Step 21

Cut lemon into wedges.

Step 22

EAT IT

Step 23

Divide spring vedgeree between bowls and top with shredded egg. Serve lemon wedges on the side.

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