Firecracker with sautéed vegetables

Serves 2

Recipe time: 30 minutes



  • 2 firecracker rice melts
  • 2 free range large eggs
  • 1 tbsp vegetable oil
  • 4 garlic cloves 
  • 2 banana shallots
  • 200g mixed wild mushrooms 
  • 1 tbsp soy sauce 
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 pak choi 
  • 200g of greens of your choice, such as mangetout, spinach, sugar snaps 
  • 4 spring onions 
  • 1tsp black sesame seeds
  • ½ tbsp chilli oil or sauce to serve


  • Cook the firecracker rice melts according to the packet. 

  • Place a medium pan of water on to boil, then boil the eggs for 6 minutes. Remember to place the eggs into ice cold water when ready, to stop the cooking. If you like them a little softer, adjust cooking time accordingly.

  • Once the water is boiling, place a sieve over the top of the cooking eggs and steam the pak Choi for a few minutes to soften.

  • Meanwhile, heat the veg oil in a medium pan. Finely slice the garlic and peel and finely slice the banana shallots. Add both to the oil and pan fry for a few minutes to soften. 

  • Slice any of the larger mushrooms and then add all the mushrooms to the pan. Toss the mushrooms until golden then remove from the pan and cover to keep warm. 

  • Return the pan to the heat and warm the sesame oil. Cut the pak Choi in half lengthways and add to the oil. Toss for a minute or so on a high heat then add in the remaining greens. Slice the spring onions and add in with the soy sauce and rice wine vinegar. 

  • Peel the egg and plate everything up with a sprinkle of sesame seeds and a drizzle of chilli oil.