In Italy we too have leftover rice, often boiled rather than steamed, and although it is delicious to use in salads, I wanted to test the concept of Italian Fried rice, with eggs and pork too so I used the new parboiled rice by Riso Gallo, called Easy Cook, ready in 10 minutes and ideal for a variety of recipes from salads, risotto, paella and poke. An easy-to-use product with no flavourings that doesn’t compromise on quality. The grains stay intact after cooking and don’t stick together in a sticky mess.

Method

Boil the rice in advance, drain when fully cooked and let it steam until cold.

Mix the minced meat with the egg and all the other ingredients and season with a good pinch of salt and pepper. Knead well until smooth. It should be soft.

Now start making the meatballs by rolling little quantities of meat by mixing in the palm of your hands. You choose the size you like the most. During the process a little drop of oil on your palms will help.

Dust the meatballs with bread crumbs and fry in a pan with a drizzle of oil on medium heat until golden on all sides. Turn them often and cover with a lid to speed up the process.

Remove the meatballs from the pan and don’t wash it as this is where the flavour is. Toss the chopped asparagus, the blanched peas and the chopped white part of the onions straight into the remaining fat. Stir and toss on high heat to caramelize for 2 minutes, then add a little drizzle of oil and stir in the boiled rice. Season with salt and brown lightly for 2 minutes on high heat.

Plate the rice and in the same pan (without washing), add 1 spoon of pesto for each egg, turn the heat to medium low and crack in 4 eggs. Season lightly, add the chopped green part of the spring onions and let them cook. Cover with a lid for 2/3 minutes until the whites are firm but the yolks still runny.

Let the eggs slide onto the rice, top with the meatballs and basil leaves and drizzle with balsamic vinegar. Sprinkle a little extra cheese and enjoy!

Chef’s tips: recipes like this one leave the door open to personal interpretations. Use different vegetables, add legumes, remove meat, get creative with whatever you have in the fridge, and remember to season every component as you go to build layers of flavour.