Fresh, crunchy sugar snap peas are the star of this dish, combined with fresh lime and coriander to really make them shine. The fried garlic gives the fluffy yellow rice a wonderful aroma that goes perfectly with the roasted cashew nuts, and the runny egg gives you the chance to get messy and mix everything to create a vibrant and colourful plate.
Serves 2
INGREDIENTS
- 200g basmati rice
- 1/4 tsp turmeric
- 200g sugar snap peas
- sunflower or rapeseed oil, for frying
- 2 garlic cloves, peeled & finely sliced
- 60g roasted cashew nuts
- 2 shallots, peeled & sliced
- 1 lime, zest & juice of ½, & the remaining ½ cut into wedges
- 15g fresh coriander, chopped
- 2 eggs
METHOD
- Rinse the rice until the water runs clear. Transfer to a small saucepan, one with a lid. Add 500ml water, the turmeric and a good pinch of salt. Bring up to the boil, cover with the lid and cook on a low boil for 10 minutes.
- Meanwhile, snap off the stem end of the sugar snap peas and blanch them in boiling water for 1 or 2 minutes until tender but still crisp. Drain immediately and submerge the peas into a bowl of ice water and leave to go cold. Drain the sugar snap peas and set aside to dry.
- When the rice is cooked, fluff it with a fork and let it rest for a couple of minutes.
- In a frying pan over a medium-high heat, add a drizzle of sunflower oil and quickly fry the garlic until golden. Stir in the rice, cashew nuts and season to taste.
- In another frying pan, add a drizzle of oil and cook the shallots until soft and translucent. Add the blanched sugar snap peas and give it a very quick turn. Transfer the mix to a bowl and gently toss in the lime juice, zest and the coriander.
- In the same pan, fry the eggs until the whites are set.
- Divide the rice and sugar snap mixture between two plates and top each with a fried egg. Grind some black pepper on top of the eggs and serve with lime wedges to squeeze over the top.
Recipe by www.riverford.co.uk