Deadlines are looming and exams are here so I've enrolled the awesome Lottie from Lottie's Kitchen to share some of her favourite recipes to keep you full, nourished and sane during this stressful time at university. Lottie's got some damn tasty recipes coming up in a series for us and here's her first one! We hope you enjoy it, let us know if you have a go at any of her recipes on Twitter. Everyone has been here. You’re hungry. You’ve got a deadline looming and you’ve scraped every last bit of Nutella out of the jar (a moment of silence for this is a sad, sad moment, please). You are starting to realise that 2-4-1 Doritos and tubs of hummus aren’t going to cut it as a healthy exam diet and reached the realisation that you should start feeding yourself properly as the exam season begins. This realisation can be a daunting one. Especially when you’ve never so much as browsed the hashtag #eatclean. Or had any inclination to pick up kale it looks kind of prickly, right? There is light at the end of the tunnel. It’s a brilliantly kept secret, but healthy eating isn’t so hard. With the right recipes, it’s actually a doddle. And it can be delicious – really! And this egg fried rice, packed with vegetables and any leftover meat you can get your hands on, is guaranteed to fill you up for an intense study session. Egg fried rice is also a bargain of a meal. You can use pretty much any combination of vegetables you have kicking around (carrots, frozen peas, spinach, peppers, the list goes on…) and the rest of the ingredients are basic store cupboard essentials. Eggs are also packed with omega 3, famously great for keeping the brain in tip-top condition, whilst the rice is bursting with carbohydrates to keep your body going. Any combination of vegetables will also provide your body with fibre, minerals and vitamins. Finally, I’ve designed this dish to be shared. It serves two, so grab your study buddy, your best friend or your date and take a couple of hours off and relax. You deserve it!
For Exam Egg Fried Rice you will need (serves 2):3 handfuls rice (brown if possible) 3 medium eggs 6 spring onions 1 clove garlic 1 tbsp toasted sesame OR vegetable oil 200g mixed vegetables (I’ve used 1 whole pepper and 10 mushrooms) OPTIONAL 100g leftover meat (roast chicken or pork) Salt, pepper, chilli flakes 1 tbsp soy sauce
Method:1. Begin by cooking the rice to packet instructions 2. Then slice the spring onions and finely chop the garlic. Heat the oil in a large frying pan and fry together for 2 minutes. 3. Finely slice the vegetables you’re using and add to the pan. Add leftover meat if using and cook for 5-7 minutes until heated through. 4. Add in the cooked rice and stir together. Beat together the eggs in a mug, make a well in the middle of the rice mix and pour into the pan. 5. Beat the eggs quickly through the rice and stir thoroughly. Cook for 2-3 minutes until the eggs are scrambled. 6. Season with salt, pepper and chilli flakes if desired. 7. Serve with a splash of soy sauce.
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