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We are forever cooking too much rice and this is our favourite way to use it. It’s also an excellent recipe for using up odds and ends in the fridge.

Nasi goreng with poached eggs – serves 2

  • 1 tbsp olive oil
  • 2 red chillies, shredded
  • 4 shallots or a small onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 1 large carrot, peeled and julienned
  • 150g chestnut mushrooms, sliced
  • 250g pack of ready-cooked rice or leftover cooked rice
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp Asian chilli sauce, plus extra to serve – we use sriracha
  • a handful of coriander leaves, chopped
  • 2 eggs, poached, to serve

Heat the olive oil in a large non-stick pan or wok.

Cook the chilli, shallots, garlic, carrot and mushrooms for 3-4 minutes.

Add the rice and cook for another 2 minutes, breaking it up with a wooden spoon. Mix the brown sugar with and the chilli sauce until dissolved, then stir through the rice. Stir in the coriander.

Divide the rice between two dishes then top with a poached egg and another drizzle of chilli sauce.

(Original recipe by Janine Ratcliffe in Olive Magazine, December 2012.)

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It’s another healthy one but not lacking in flavour at all. Haven’t had eggs for ages so poached eggs were a nice treat on the top. Don’t think we’ve ever had mushrooms in a fish cake but they definitely added good flavour and texture so we’ll throw a few in next time too.

Smoked fish cakes with poached eggs (serves 4)

  • 250g potatoes, peeled (and halved if big)
  • 300g smoked haddock
  • 100g button mushrooms, thinly sliced
  • 1 tbsp chopped fresh parsley
  • 1-2 tbsp plain flour
  • 2-3 tbsp sunflower oil
  • 4 medium eggs
  • cooked frozen peas, to serve

Boil the potatoes for 10 minutes until tender but firm. Put the haddock on top, flesh side down, then cover and simmer gently for 4-5 minutes.

Remove the fish, roughly flake and get rid of any skin and bones.

Drain and roughly mash the potatoes, and season.

Dry-fry the mushrooms in a non-stick pan until golden.

Mix the mash, mushrooms, fish and parsley together in a bowl and leave to cool.

Shape the mixture into four fish cakes with floured hands.

Heat the oil in a non-stick pan and gently fry the cakes for 6-8 minutes, turning once.

Meanwhile, poach the eggs and cook your peas.

Top the fish cakes with the eggs and serve the peas on the side.

Original recipe from BBC Good Food.

Wine Suggestion: eggs can be difficult to pair with wine but we had a glass of easy-drinking lemony sauvignon blanc from Bordeaux which did the trick nicely.

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