Quail egg vegetables fried rice

Recipe;
1 cup rice (cooked and cooled)
4 quail eggs
1/2 cup watercress soup stock
2 clove garlic (minced)
2 shallots (sliced)
1 organic tomato (cubed)
1/2 aubergine (cubed)
1/2 red chilli (deseeded and cut into long strips)
handful of baby spinach (stalks and leaves separated)
2 cube shredded cheddar cheese
1 knob butter
1 Tbsp vco

(1) Heat up some vco on a cooking pan. Saute garlic and shallot till fragrant.

(2) Add in red chilli and stir fry. Add in aubergine and stir fry. Add in tomato to add more moisture to the ingredients.

(3) Add in spinach stalks and stir fry, followed by spinach leaves. Pour in some soup stock and allow some moisture to the ingredients.

(4) Add in rice, fry and mix well. Add the butter and coat the rice with more butter especially. Stir fry and add the remaining soup stock if too dry.

(5) Once it starts to dry up, make a well from the middle. Crack all the quail eggs on a bowl carefully and make sure there is no shells residue. Pour the eggs from the middle in the cooking pan, stir and let cook till it is half harden. Flip the fried egg around and separate it lightly. Start to stir and mix with the rice and other ingredients.

(5) Once done, off fire. Add in shredded cheese and stir to mix well. Serve immediately.

Made 1 adult serving.

Results : This is one of the tastiest fried rice i ever made. It is a must keep recipe for me. I find that adding chilli makes the dish extra flavourful and it is much healthier compared with adding seasoning. It is also a good way of introducing mild spicy food to baby.