Grain bowl with stir-fried ginger vegetables, XO sauce & crispy egg

A savoury breakfast bowl is a savvy way to set yourself up well for the day – packing in a serving or two of veg, protein and wholegrains. It’s ideal for a weekend brunch or days when you have a bit more time.

Ingreadient

• 250g pouch Tilda Wholegrain Basmati & Wild Rice
• 210g Bright & Colourful Ginger Stir Fry
• 3 tbsp Cooks' Ingredients XO Style Sauce
• 2 British Blacktail Free Range Large Eggs

Step by step

1. Heat the grain pouch according to pack instructions. Meanwhile put the oil in a large, non-stick frying pan and add the veg stir fry (reserving the coriander) with 2tbsp of the XO Style Sauce. Stir-fry for 3 minutes, until the veg has softened slightly, then push them to one side of the pan.
2. Trickle a further 1 tsp oil in the empty space and crack in the eggs, one by one. Cook for about 3 minutes, until the whites have set.
3. Divide the hot grains between bowls and top with vegetables, an egg, another spoonful of XO Style Sauce and some coriander the leaves to garnish.