Recipe type: main dish

Prep time: 30 min

Total time: 45 min

Serves: 4

This recipe is developed by Cris Pisanifrom ‘Chief Chef Shanghai’.

“This is a typical spring dish, light andrefreshing! For dinner or lunch, it’s perfect to prepare in advance and store in the fridge.”

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125 gr cooked peas

½ red bell pepper

½ yellow bell pepper

250 gr rice

2 hard boiled eggs

100 gr tuna in olive oil, drained

20 mixed pitted olives, halved

1 teaspoon saffron or turmeric powder

a few tablespoons olive oil

salt and pepper


Take the eggs out of the fridge at least half an hour before you cook them.

Put them in a saucepan with cold water. When it boils, count 9 minutes and drain. Peel when cold, quarter and set aside.

Cook the rice in salted boiling water, according to package instructions.

At half time, add a teaspoon of saffron (or turmeric), so the rice can absorb the powder.

When it’s cooked, drain it and spread it on a clean kitchen cloth. Let cool.

Wash and slice the peppers, remove all the seeds and white part.

In a pan, cook them in a few tablespoons of oil, season with salt and pepper and let cool.

Put all the ingredients in a large serving bowl, add a few tablespoons oil, toss and place the eggs on top.

Adjust seasoning if needed.

Keep refrigerated until serving.

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