Nigerian egg and vegetable rice lunch box

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 160 g brown rice
• 2 eggs, cooked until firm
• 2 carrots, washed and diced
• 100 g green peas
• 1 red bell pepper, washed and diced
• 1 medium onion, peeled and chopped
• 1 tbsp groundnut oil
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Cook the brown rice for 25–30 minutes until tender, then drain.
2. 2Step 2. Heat the oil, cook the onion for 3 minutes, then add the carrots and peas and cook for 6 minutes.
3. 3Step 3. Stir in the pepper for the last 2 minutes and fold the vegetables through the rice.
4. 4Step 4. Boil the eggs for 8–10 minutes until the yolk and white are firm, then peel and halve.
5. 5Step 5. Cool the rice within 1 hour, pack with the egg in a sealed box, refrigerate straight away and keep chilled until you eat it. Reheat once until piping hot if serving hot.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.