Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to  share simple and popular recipes that you can get involved with and try out.

This week's recipe is Veggie Egg Fried Rice

Ingredients

450g Cooked long grain rice (derived from 200g raw rice, boiled in seasoned water

drizzle of vegetable oil

1 small onion, diced

½ gren pepper, diced

½ red pepper, diced

1 red or green chilli, chopped fine

1 small tin of sweetcorn, drained

2 celery stalks, peeled and finely sliced

1 inch of ginger, peeled sliced & finely diced

salt & pepper to taste

2tbspn soy sauce

1 egg

Handful of fresh coriander or parsley, chopped

Method

Heat a heavy wok or frying pan and add in the oil.

Once at smoke point add in all the vegetables and season well.

Saute until softened and slight colour change (light charring)

Now add in the soy sauce and mix well

In with the rice and mix well and continue to sauté on a high heat

Make some room at the base of the wok and add in some extra vegetable oil and drop the raw egg onto the oil

Vigorously mix the egg into the rice bit by bit until it is incorporated

Now add in the herbs, mix well & serve.

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