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Fi's Foodie Friday

Vegeree not Kedgeree * Serves 2 150g brown basmati rice 2 large eggs 4 chestnut mushrooms 3cm piece of ginger 1 fresh red chilli 1/2 small bunch of coriander 2 spring onions olive oil medium curry powder 100g ripe cherry tomatoes 100g frozen peas 100g baby spinach 1 lemon 2 heaped tablespoons fat - free natural yogurt
  1. Cook the rice according to the packet & add the eggs for the last 6 minutes for a soft boil.
  2. Quarter the mushrooms & cook in a dry pan on a medium heat.
  3. Peel the ginger & deseed the chilli, saving a few slices of chilli for the garnish.
  4. Finely chop the ginger, chilli, half the coriander leaves & the stalks.
  5. Trim and slice the spring onions. Push the mushroom to once side and heat 1 tablespoon of oil in the pan.
  6. Add the chopped ginger chilli, coriander, spring onions & 1 1/2 teaspoons of curry powder.
  7. Stir fry for 2 mins, add the tomatoes, peas & spinach leaves.
  8. Stir in the rice, cook for approx 4 mins and then add a squeeze of lemon and season to taste.
  9. Peel & half the eggs, add them & garnish with coriander leaves, chopped chilli, dollop of yogurt sprinkled with curry powder. * Everyday Superfood : Jamie Oliver 2015 * KBPT Recipe Twenty Three : 13th January 2017
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