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Hope we have had a great week, needless to say, we have been flat! Exciting as we hosted our very first wedding at the school. We have had so many booked in the past but the covid has taken care of them!

But this week I want to talk about something a bit different. Rubbish! more so food packaging rubbish! I am always on the clean-up down the beach, mainly general rubbish like beer bottles etc. But this week I dropped Hazel off at school on Friday, which is her tuck shop day and I asked her what the most popular tuck shop item was.

Instant Noodles! which is something we all know. They are fast, super tasty and in trend. But the downside is they are high in salt and the packaging is a terrible waste!!

So this week let’s look after our kids, and the environment and do a small part in keeping NZ beautiful! by making a simple rice recipe. Then you can package them up in your own reusable plastic boxes.

  • 400 gm cooked rice, cooled
  • 100 gm frozen peas
  • 1 medium carrot, peeled and diced
  • 1 onion, peeled and diced
  • 3 cloves garlic, peeled and smashed
  • 1 thai chili if you wish
  • 2 tbsp grapeseed oil
  • 2 tbsp sweet soya sauce or kecap manis
  • 2 tbsp soya sauce
  • 1 tsp shrimp paste (optional)
  • 2 fresh eggs
  • spring onion for garnish
  • salt

Heat a large cast iron, wok or fry pan over high heat.

Add a touch of oil and fry your two eggs, sunny side up turn if you want and set aside.

Clean out the pan and crank it up the heat! adding 1 tbsp of grapeseed oil then the garlic, onions, and carrots tossing for a couple of minutes.
Then add in the cold rice, peas, shrimp paste, sweet soya and soya sauce.

Cook, stirring or tossing constantly for 2 minutes until the sauce reduces and the rice starts to caramelise. This is key to the flavour.

Serve or store garnished with some chopped egg and chopped spring onions.