0:10 Prep - 0:10 Cook - 1 Serve
Ingredients:
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150-200g Mixed Seafood
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100g Cooked White rice
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1 Egg
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Chickpeas
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Cabbage
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Tarragon powder
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Garlic cloves
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1 small red chilli
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(Optional) Mint
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Method:
1 In a bowl, mix the Seafood mix with finely chopped Garlic & chilli. Add in a teaspoon of oil & season with salt & pepper.
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2 Heat a little oil in a pan on a high heat, add in the seafood mix & turn down the heat a little. Stir fry for around 2-3 minutes stirring or tossing occasionally. Add in a quarter can of chickpeas & mix.
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3 Turn the heat down low, & add in the rice mixing it in well. You may need to break the rice up before adding as it may have clumped together during cooling. Heat for a further 3-4 minutes.
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4 Add half a teaspoon of tarragon powder & mix. Heat until the rice is hot then remove from the heat. Add some roughly chopped mint leaves to the rice at this stage.
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5 Heat a little oil in a non-stick pan on a high heat. Crack the egg in gently & cover with a lid. Cook for around 2-3 minutes depending on how runny you like your yolk. Season with salt & pepper.
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6 Serve with some thinly sliced cabbage & add the fried egg to the top.