Off-topic: Cook Yourself Thin

For those that know me, I toyed with the idea earlier in the year of starting a food blog. Making and photographing my meals became a very fun and worthwhile hobby, but then uni got in the way and I let that particular past time fall by the wayside.

This recipe is adapted from one of my favourite sources: Gizzi Erskin's Cook Yourself Thin. As someone trying to lose weight (7 lbs and counting, not that my bloody grad photos would testify that!) her recipes are invaluable for little tips on how to cook your favourite meals, but tonnes healthier. This particular one is a favourite of mine and Mr Crown&Glory, and I've adapted it for my favourite vegetarian reader who has company at the weekend; she's loved my recipes before, and often commented that I didn't write enough...so this one's for you!

Healthy Egg Fried Rice (serves 4)

Cal per serving: 402

Ready in 35 mins

Ingredients

• 200g pure basmati rice, rinsed
• 2 tablespoons sweet chilli sauce
• 2 tablespoons light soy sauce
• 1 tablespoon sunflower oil
• 200g Quorn Chicken Pieces
• 50g cashew nuts
• 50g mangetout, cut in half
• 1/2 red pepper, sliced
• 3 spring onions, sliced
• 1 large clove of garlic, peeled and crushed
• 20g knob of fresh ginger, peeled and grated
• 2 large free-range eggs, beaten
• 2 handfuls of roughly chopped coriander

1. Bring a large saucepan of water to the boil, add the basmati rice, stir once, and bring back to the boil.

2. When the rice comes to the boil, it will appear to be 'dancing in the water' and this is when the timer should be started and the rice boiled for eight minutes or until al dente.

3. Place the rice in a sieve, cover with a sheet of kitchen towel and allow to stand for five minutes to absorb any excess water.

4. Meanwhile, mix the sweet chilli sauce together with the soy sauce and set aside.

Top Tip

It is worth spending the money on pure basmati rice because often there are fewer broken grains in the pack.

This means there is less starch in the water when you cook it, so the grains are less likely to stick together.

If you then soak the rice for at least 20 minutes before cooking, the cooking time is reduced by about two minutes and the rice will be even more light and fluffy.

5. Heat a wok over a high heat until nearly smoking. Add the oil and swirl around the wok to heat through. Stir-fry the Quorn chicken for one minute before adding the cashews and cooking for another 30 seconds. Remove and place in another sieve for any excess oil to drain away.

7. To the wok, add the mangetout and red pepper with two tablespoons of water, and stir-fry for 1 and a 1/2 minutes with a lid on if you have one.

8. Add the basmati rice, spring onion, garlic and ginger and stir-fry for a further two minutes.

9. Move the rice to the side of the wok and pour the egg onto the base of the wok. The egg should be in quite large pieces, so resist the temptation to mix it in too soon.

10. Leave for 30 seconds to set a little before stirring through the rice with the chicken, cashews, two-thirds of the coriander and the sauce.

11. Toss to mix everything thoroughly and serve immediately. Sprinkle with the remaining coriander.