Ingredients

  • 400g cooked Long Grain rice
  • 1/4 carrot diced
  • 1/4 courgette diced
  • 1/4 small white onion chopped
  • 1/4 red pepper diced
  • ¼ green pepper diced
  • 1 stalk of celery, peeled and diced
  • 100g sweetcorn
  • 100g petit pois (garden peas)
  • salt and pepper
  • 2 tbspn mixed spices (cayenne, chilli, Paprika mix)
  • 30ml vegetable oil
  • 1/2 bunch chopped fresh coriander
  • juice of 1 lime
  • 20ml soy sauce (optional)
  • 2 eggs
  • 16 baby gem lettuce leaves

 
Method

  • Heat a wok or heavy based non stick pan ( a wok works best)
  • add the oil and then fry off the diced pork
  • when the pork is sealed add all the vegetables.
  • Season
  • Continue to fry then add the tabasco, cooked rice and season to taste.
  • At this point you can add some Soy sauce to taste or avoid if you’d prefer the dish to remain coeliac friendly.
  • For the last 2-3 minutes add the chopped coriander, lime juice and the whole egg.
  • Mix well with two forks,
  • Adjust seasoning and serve.

 
Prep Time: 10 minutes
Cook Time:  10-12 minutes
Serves
16 as an appetizer / 4 as a starter
 
 

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