By: Michael Beiter

What you need:

SERVES 2
3.5 oz. (100g) brown basmati rice

5.6 oz. (160g) green peas

1.8 oz. (50g) green beans

3 green onions, finely chopped

½ tsp. red pepper flakes

4 tbsp. cilantro, roughly chopped + extra for garnish

2 tsp. tamari sauce

½ tsp. sesame oil

1 tbsp. olive oil

2 large eggs

10 oz. (280g) skinless cod filets cut into strips

What you need to do:

Cook the rice according to instructions on packaging, add green peas and beans for the last 6 minutes of cooking. Drain, then return to the pot and stir in the green onions, red pepper flakes, chopped cilantro, tamari sauce and sesame oil. Cover the pot with a lid and set aside.

Meanwhile, heat a large skillet over medium heat, add the olive oil. Beat the eggs and coat the fish, then fry the fish in the oil for a couple of minutes each side until golden. Remove the fish from the skillet and set aside.

Add the rice to the skillet with the remaining egg and stir until the eggs are lightly scrambled.

To serve, divide the rice between 2 bowls, top with the fish and garnish with extra cilantro.

Nutrition Facts:

Prep: 10 mins

Cook: 30 mins

Calories: 506

Fat (g): 13

Carbs (g): 55

Protein (g): 31

Fiber (g): 6