Flash-fried rice with fried egg and togarashi

Cooking Eggs Flash-fried rice with fried egg and togarashi

For a tasty alternative to fried rice, try this Japanese-style version with an egg on top.

Lables: Low kilojoule Low sugar Gluten free Lactose free Milk free Wheat free
  1. Heat a wok over medium-high heat. Add 1 tbs oil and stir-fry garlic, chilli and ginger for 15 seconds or until fragrant. Add the snow peas and stir-fry for 1 minute, then add rice and stir-fry for 1 minute or until heated through. Add sugar, fish and soy sauces, peanuts and thinly sliced spring onion, stirring until sugar dissolves. Remove pan from heat, cover and set aside.
  2. Heat remaining 1 tbs oil in a separate frypan over medium-high heat. Break eggs into pan and fry until cooked to your liking.
  3. Divide rice among 4 bowls, top with an egg and sprinkle each with 1 tsp shichimi togarashi. Scatter with coriander and shredded spring onion.

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2 tbs rice bran oil
2 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
2 tsp grated ginger
1 cup trimmed, sliced snow peas
4 cups cooked white rice
1 tsp caster sugar
2 tsp fish sauce
2 tbs light soy sauce
1/3 cup roasted unsalted peanuts, finely chopped
4 spring onions, thinly sliced on an angle, plus extra shredded to serve
4 eggs
1 tbs shichimi togarashi
Coriander sprigs, to serve

Adv

Autors
Preparation time
2
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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