This serves two, so just double up for more – but let’s be honest it’s unlikely you’ll need more than this for now (or until our mates are allowed over again, at least). If ever you find yourself with some leftover rice from the night before, this is what to do with it. Or, plan ahead and make some extra rice for dinner anyway so you’ve got lunch the next day sorted.
Photography: Chloe Hardwick
1 tbsp sesame oil (plus 1 tbsp and a lump of butter for the fried eggs)
1 red chilli, finely chopped
½ bunch of spring onions, finely sliced
1 clove garlic, peeled
Thumb sized chunk of ginger
1 tbsp miso paste (optional)
Handful of greens, I used tenderstem, cabbage and pak choi- roughly chopped- use whatever you’ve got around
250g cooked rice (I use a pouch)
2 tbsp soy sauce
Coriander and sesame seeds, to serve
Sriracha, optional to serve
Start by frying 2 of the eggs (follow the instructions below for crispy perfect fried eggs- use 1 tbsp of sesame oil and a lump of butter)- cook until nearly set then set aside on a plate (it’ll carry on cooking whilst it waits). Whisk the other 2 eggs together in a cup and set aside.
Heat the sesame oil in a large non-stick frying pan. Add the chilli and most of spring onions (save some to serve), then grate the garlic and ginger directly into the pan, fry for 2 mins, then add the miso paste and stir to combine.
Add the greens to the pan, with a splash of water and fry for 2-3 mins further, then tip in the rice and toss to combine. Push to the edge of the pan and add the whisked eggs, cook until set then stir through the rice. Add the soy sauce and juice of 1/2 the lime, taste and season, adding more soy or lime juice to taste.
Tip onto plates, top each with a fried egg, a scattering of sesame seeds, coriander and the remaining spring onions. Finish with sriracha, if you like.
Ellie started her newsletter You Bring The Wine back in December 2020, gifting us with crazy good, easy and delicious recipes. Throw in a healthy dose of kitchen tips, good humour and photography by Chloe Hardwick, it’s the kind of stuff we genuinely want piling up in our inbox.