Clown face rice salad recipe

3 ratings Rate
  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 282 calories / serving
  • Healthy
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Grease the inside of an 8 inch straight-sided frying pan with a little of the groundnut oil and line with a sheet of clingfilm.

Heat the rest of the oil in a large wok over a medium-hot heat and quickly stir fry the onion, garlic and red pepper for a few minutes. Add the sweetcorn and peas and stir-fry for 2 minutes. Season with the soy sauce and spoon into the prepared frying pan, packing it in well and levelling the surface.

Cook the egg in a saucepan of boiling water for 12 minutes. Drain and run under cold water for 1 minute. Peel and cut in half. Turn the packed rice out onto a serving plate.

Place the egg halves cut-side down where the eyes will be. Cut one olive in half and use as a pupil on the eye. Place pieces of olive as the eyebrows above the egg.

Use the cherry tomato as a nose. Squeeze the outline of lips using mayonnaise.Use a strip of ketchup on the inside  for the tongue. Garnish the side of the place with the red onion before serving.

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  • Ingredients

  • 30ml groundnut oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 100g frozen peas, blanched and drained
  • 200g canned sweetcorn, drained
  • 1 red pepper, de-seeded and finely diced
  • 200g microwaveable long-grain rice, cooked according to package instructions
  • 2tbsp light soy sauce
  • For the decoration

  • 1 egg
  • 1 jar pitted olives
  • 1 cherry tomato
  • ½ red onion, finely sliced
  • 10ml tomato ketchup (use a squeezy bottle)
  • 25ml mayonnaise (use a squeezy bottle)
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  • Energy 1184kj 282kcal 14%
  • Fat 11.9g 17%
  • Saturates 2.2g 11%
  • Sugars 11.6g 13%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 38.9g Protein 7.1g Fibre 4.2g

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