An everyday family favourite served in healthy – and edible! – bowls kids will love. BY LOW JAT LENG
An everyday family favourite served in healthy – and edible! – bowls kids will love. BY LOW JAT LENG
Photography Jasper Yu Art Direction & Styling Clare Chan
SERVES 4
INGREDIENTS
4 bell peppers
1 tbsp olive oil + more to brush the insides of the bell peppers
A pinch of salt and pepper
2 eggs, beaten
1 tin John West Anchovies Fillets in Olive Oil
1 pack I’m Fried Rice Prawn Fried Rice*
2 tbsp chopped spring onions
*Available at Cold Storage supermarkets
DIRECTIONS
1 Cut a circle around the stem of each bell pepper. Discard the stem and core, and scoop out the seeds and ribs.
1 Cut a circle around the stem of each bell pepper. Discard the stem and core, and scoop out the seeds and ribs.
2 Brush the insides with olive oil, season with salt and pepper, and set aside.
3 Heat 1 tbsp of oil in a pan over medium heat. Add the eggs and stir-fry until almost cooked. Remove and set aside.
4 Add the anchovies and all the oil from the tin, break up the anchovies and stir-fry until fragrant.
5 Add the fried rice and stir-fry for 4min. Mix in the cooked eggs and spring onions.
6 Spoon the rice into the bell peppers and serve.
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