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After missing a step and falling headfirst into a bowl with guacamole, which was placed on a much bigger bowl that I was carrying at the time, and breaking both bowls with my face, leaving me looking like a panda bear (minus the cuteness) in one eye, I didn’t much feel like showing myself in public - not even to go food shopping.
This happened recently on the last evening of a private job I was doing, to the horror of the people I was cooking for. They took full responsibility for my fall, as the step I had missed had apparently caused other people to stumble, albeit not as dramatically as my fall.
So once I got back home the following day, and for the next few days, I made do with what was already in my fridge and cupboards.
The four vegetables I almost always have at home are red onions, sweet potatoes, broccolini/tenderstem broccoli and garlic. This time I also had a raw beetroot and fresh ginger.
Apart from the vegetables, you will always find eggs and Greek yogurt in my fridge and pouches with ready-cooked wholegrain basmati rice in my dry-store cupboard.
One look at all this made me decide to make vegetable egg fried rice. I finely chopped the onion, broccoli, ginger and garlic, grated the sweet potato and beetroot, added some avocado oil to my wok pan and, once the oil was hot, added all the vegetables, seasoned with salt and pepper, and stir-fried the veg for about 3 minutes.
I then added the pre-cooked rice and continued to stir-fry for a further couple of minutes, then pushed the mixture to one side and added 2 eggs to the other side, breaking them up with a spatula. I finally mixed everything together in the wok, placed the vegetable egg stir-fry on a plate and topped it with a generous dollop of Greek yogurt mixed with a chilli sauce.
It was delicious!
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