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Rice salad with poached egg and chilli jam aioli recipe
Rice salad with poached egg and chilli jam aioli recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory microwave rice for a delicious start to your day.
Ingredients:
  • 36.40 gm olive oil
  • 2 leeks, trimmed, thinly sliced
  • 200g bacon rashers, thinly sliced
  • 110g (2⁄3 cup) frozen green peas
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves
  • 450g packet microwave jasmine rice
  • 80g (1⁄3 cup) bought aïoli
  • 52.80 gm chilli jam, plus extra, to serve
  • 60g baby spinach
  • 4 eggs, poached
  • 40.00 ml finely chopped fresh chives
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Add the leek and bacon, stirring often, until the leek is soft and bacon is golden, about 5 minutes. Add the peas, garlic, and thyme, stirring constantly for 1 minute until the peas are heated through. Remove from heat.
  • While the rice cooks according to the packet instructions, mix the aioli and chili jam in a small bowl.
  • Combine rice and fresh spinach in a pan, season well. Serve in individual bowls, top with a poached egg and a dollop of chili jam aioli. Garnish with chopped chives and a final drizzle of extra chili jam before serving.

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