@danilocortellini: If egg fried rice was Italian Full written recipe below and please don’t tell your Asian friends 😅 . I know I will receive comments saying that as Italians (too) often get very vocal when Italian recipes are twisted I shouldn’t be messing with a recipe from a different culture BUT, I personally think that when cultures mixes together, wonderful things can happen ❤️ . Hope you guys like it 🙏 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. Serves – about 4 Prep time - about 40 minutes Ingredients 350g RISO GALLO Easy Cook Rice 4 eggs 4 tbsp basil pesto 15 asparagus 6 spring onions 250g peas 2 tbsp balsamic vinegar Basil leaves to garnish Salt and pepper to taste For the meatballs 300g minced meat beef 200g sausage meat 60g grated Grana Padano 1 egg Chopped parsley 1 garlic clove, chopped 200g bread soaked in milk (drained and squeezed, not soggy) Breadcrumbs to dust (optional) Salt and pepper (to taste) Preparation 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!

Danilo Cortellini

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Region: IT

Saturday 02 May 2026 15:31:41 GMT