EGG-FRIED WILD RICE WITH EDAMAME

A satisfying quick supper that is the perfect pick-me-up after a long day. Sometimes I even make extra so that I can eat any leftovers for breakfast the next day.

80g wild rice (uncooked weight)

100g fresh edamame beans, shelled

1 tbsp Lucy Bee coconut oil

80g chard, shredded

2 tbsp pumpkin seeds

1 egg, beaten

SERVES 2

Rinse the rice, then cook according to the packet instructions. Blanch the edamame beans in boiling water until tender, then drain.

Heat the coconut oil in a wok and add the chard and pumpkin seeds. Once the chard is wilted, add the drained rice and edamame beans, mixing everything together.

Stir the beaten egg through the rice for 1–2 minutes before serving immediately.