Crispy Chilli Greens Rice Bowl

Thinly slice the onion and cabbage. Chunk-up the mangetout. Cut the cucumber into slices and then matchsticks – set aside for later.

Set a wok or large frying pan over a high heat. Add a splash of olive oil and chuck in the veggies. Cook for 3-4 mins over a very high heat until the greens are blistered, charred and tender. Tip in the chilli oil, half the peanuts, half the Thai basil and the ginger brine. Remove from the heat.

Heat the rice pouches according to pack instructions. Divide the rice between serving bowls and top with the stir-fried veggies. Tear over the remaining basil and top with the cucumber matchsticks. Return the pan to the heat and fry the eggs over a high heat until they’re super crispy. Serve on top of the veggies with extra crispy chilli oil and pickled ginger.