Blood Orange & Sesame Cashew Crunch Bowls
Rinse the rice before soaking it in cold water for 15 minutes. Cook as per the packets instructions before setting aside to steam with the lid on.
Meanwhile, remove the skin from the oranges as if to supreme the segments, but instead slice the naked orange into rounds. Finely slice the spring onion.
When the rice is ready, steam or blanch the greens.
Heat the toasted sesame oil over a high heat in a large, non-stick frying pan. Once the oil is shimmering crack in the eggs, and cook, spooning the oil over the whites until the white is set and has crisped up around the edges.
Serve the rice and greens split between two bowls, each topped with a fried egg, orange slices and the spring onions. Spoon the White Mausu Cashew Crunch generously over each bowl, and serve the rest of the jar at the table.
Available in store
- 120g Italian long grain brown rice
- 3 large blood oranges
- 1 large spring onion
- 2 large handfuls picked kale or cavolo nero
- 2 tbsp toasted sesame oil
- 2 large eggs
- 1 jar White Mausu Cashew Crunch