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1
Prepare the vegetables.
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2
Cut the onion, carrot and aubergine into 1-cm dices.
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3
Slice the green and red peppers thinly.
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4
Chop the garlic finely.
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5
I used mixed beef and pork mince.
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6
It's also delicious with chicken mince!
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7
Combine the seasoning ingredients.
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8
Mix 1 teaspoon of chicken stock granules with 100 ml of water.
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9
Place the eggs and olive oil in a cold frying pan.
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10
Turn on the heat to medium.
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11
Once the egg whites start to set, cover with a lid and turn off the heat.
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12
Leave to stand for 2 minutes.
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13
Lift out the fried eggs and set aside.
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14
You can leave the oil in the frying pan!
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15
Put the frying pan over a low heat.
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16
Add the red chilli and garlic to infuse the oil.
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17
Add more chilli if you like it hot.
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18
Turn up the heat and add the onion, mince, carrot and other vegetables in this order.
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19
Once the mince is cooked through, add the seasoning ingredients.
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20
Tear the basil leaves and add to the pan.
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21
Quarter half of the cherry tomatoes and add to the pan.
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22
Fry until the moisture has evaporated over a medium heat.
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23
Place the fried mince and eggs onto the hot rice.
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24
Garnish with the remaining cherry tomatoes and basil leaves (not listed in the ingredients)!
