PERi-PERi Rice Bowl
Dinner guests, prepare to be bowled over. This doesn’t just look great, it tastes delicious too (which is pretty important once you’ve got your Instagram pic).
1 courgette, grated
50ml PERi-PERi sauce (choose your flavour)
1 carrot, grated
10ml soy sauce
1 cup long grain rice
1 tbsp sesame seeds
150g cooked shredded chicken
2 large eggs
1 tbsp brown sugar
FOR THE RICE BOWL:
2 tbsps vinegar
2 tbsp sesame oil and 1 tbsp vegetable oil mixed together
Separate egg yolks from whites in 2 bowls (it's hard to do in one bowl, we tried). Whisk yolks and pour in PERi-PERi sauce.
Whisk the egg whites until they form soft peaks, then carefully fold in (that's fancy talk for mix in to) the yolk mixture.
Drizzle some oil in a frying pan over medium heat and let’s get sizzling! Cook asparagus and tomatoes for 1 minute.
Turn heat down to low. Add the egg mix and cook for 3-5 minutes until the omelette is cooked and golden brown on the bottom (and looking delicious).
Add Swiss cheese to one half of the omelette and then fold over and devour!