Fish with Chinese-Style Rice Bowl

Golden, wholesome and packed with goodness, this Chinese-style rice bowl turns simple ingredients into something special.

Serves 2

Ingredients:

3.5 oz. (100g) brown basmati

rice

5.6 oz. (160g) green peas

1.8 oz. (50g) green beans

3 green onions, finely chopped

½ tsp. red pepper flakes

4 tbsp. cilantro, roughly

chopped + extra for garnish

2 tsp. tamari sauce

½ tsp. sesame oil

1 tbsp. olive oil

2 large eggs

10 oz. (280g) skinless cod

filets, cut into strips

Method:

Cook the rice according to instructions on packaging, add green

peas and beans for the last 6 minutes of cooking. Drain, then return

to the pot and stir in the green onions, red pepper flakes, chopped

cilantro, tamari sauce and sesame oil. Cover the pot with a lid and

set aside.

Meanwhile, heat a large skillet over medium heat, add the olive oil.

Beat the eggs and coat the fish, then fry the fish in the oil for a

couple of minutes each side until golden. Remove the fish from the

skillet and set aside.

Add the rice to the skillet with the remaining egg and stir until the

eggs are lightly scrambled.

To serve, divide the rice between 2 bowls, top with the fish and

garnish with extra cilantro.