July 11, 2019

Bright and healthy, this fried rice dish will have your kids eating more greens than you could imagine! It reheats very well and is great for meal prep and lunch boxes. For a vegan version you can omit the egg, although you may need slight more olive oil. Feel free to add diced carrots and/or chopped ham for variety.

Ingredients

  • 200g Grain Guru Sushi Rice, cooked the night before or leftovers
  • 100g baby spinach
  • 50ml olive oil
  • 1 clove of garlic
  • 1 whole egg
  • 20g frozen sweet corn
  • 30ml vegetable
  • Salt and pepper
  • 1 tbs toasted pine nuts (can use cashews)

Cooking instructions

  1. In a blender or food processor: blend the spinach, olive oil, egg and whole garlic to a fine paste
  2. Toast the pine nuts for 2 minutes in an empty pan, remove from heat and let it cool
  3. Wear a vinyl glove and work the spinach pesto into the rice until ll grains were fully covered
  4. In a pan, heat the pan with vegetable oil, then add the spinach pesto-covered rice and fry gently until the rice separates. Then add the corn kernels.
  5. Fry for a further 5 minutes.
  6. Add salt and pepper to taste
  7. Bring the temperature back up and add toasted pine nuts

How did you do? Tag us @grainguru.uk with the hashtag: #spinach #egg #green #rice #pinenuts

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