Ginger Steamed Cod with Mushroom Fried Rice.

I was on yet another split shift at work. There’s a part of me which is like, “yay money” but the more human part which is like “need food and sleep”. It is the latter part which thought up this meal in-between my shifts at about 4pm. What is a lunch dinner hybrid? We all know breakfast for dinner is brinner, but lunch/dinner? Linner? Dunch? Who knows. This is what this is.

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Carbs for slow release energy, eggs and fish for protein and mushrooms, well, I just love mushrooms. These are nameko mushrooms, but you can easily sub button mushrooms. This meal is quick and quite simply delicious.

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Ingredients for one:

1 cod fillet

Knob of ginger, finely sliced/grated

coriander

1 bowlful of cooked rice (this will have lots of leftovers)

1 onion, sliced

250g nameko mushrooms

2 eggs, lightly beaten

2 Tsp. Chinese five spice

couple of dashes tamari

rapeseed oil

Get your fish steaming by placing a colander over a saucepan of boiling water. Put the fish in the colander or steamer with the ginger and coriander and cover. Turn the heat to low.

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Heat the oil in a pan, and gently sauté the onions. Add the cooked rice and break up any clumps with a wooden spoon. Add in the five spice, tamari and mushrooms, and stir until the rice is hot.

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The fish should be cooked by now (it doesn’t take long!), so throw in the eggs, stir and plate it all up.

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