Green Rice with NZ Spinach, Yellow Beans, Crispy Egg & Lemon-Coriander Dressing

Fresh, creamy, spicy, and herbaceous with crispy textures and layered acidity

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Rinse rice

Step 2

Trim green beans

Step 3

Wash/chop spinach

Step 4

Chop coriander (leaves + stems)

Step 5

Zest and juice lemon

Step 6

Smash or chop garlic

Step 7

Boil 2 pans of water: 1 for rice, 1 for beans

Step 8

Prep blender

Step 9

Set out your condiments

Step 10

Cook the rice - Bring a pot of salted water to the boil - add the rice and cook for 12 minutes, then drain and keep warm

Step 11

Blanch the green beans - boil the green beans for 6–7 minutes until tender but crisp - drain and set aside

Step 12

Make the green spinach sauce (While rice & beans cook)

Step 13

Blend until smooth and add:

Step 14

Combine rice & sauce

Step 15

Sauté the beans & celery

Step 16

Season lightly with salt. Cook 3–4 minutes until glossy and warm.

Step 17

Fry the crispy eggs - In a wide pan, heat 2 tbsp olive oil until shimmering - Crack in the eggs and fry on medium-high heat without moving - Let the edges crisp up (about 2–3 minutes), yolk still runny

Step 18

Make the lemon-tahin dressing

Step 19

Mango-chili oil - Quickly warm 1 tbsp olive oil with 1 tbsp mango hot sauce - Let it sizzle gently for 30 seconds, then remove from heat

Step 20

Base: Scoop the green rice in the center of each plate.

Step 21

Middle: Top with sautéed beans and celery.

Step 22

Egg: Place a crispy fried egg on top.

Step 23

Dress: Drizzle over the lemon-tahin dressing.

Step 24

Final touch: Spoon the mango-chili oil around or over the egg.

Step 25

Garnish: Sprinkle with coriander leaves and (optional) chili flakes.