A belter of a dish. Charred veggies and eggy rice, topped with the crispiest shallots in the land. So easy. So cheap. So delicious.
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Serves
4
Garlic
Ginger
Spring Onion
Courgette
Carrot
Bell Pepper
Chilli
Rice
Soy Sauce
White Wine Vinegar
Shallot
Egg
Salt
Vegetable Oil
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Serves
4
Garlic
Ginger
Spring Onion
Courgette
Carrot
Bell Pepper
Chilli
Rice
Soy Sauce
White Wine Vinegar
Shallot
Egg
Salt
Vegetable Oil
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Step 1.
Get your rice on (see pack instructions).
Step 2.
Start by dicing all of your vegetables. Heat a frying pan with a glug of vegetable oil and add your chopped carrots, peppers and courgettes and stir. As they begin to cook, add your spring onions, chilli, garlic and ginger.
Step 3.
Once your rice is cooked, add this in and mix. Fry in the pan for a couple of minutes until it starts catching, and then add your soy sauce and vinegar. Fold everything together.
Step 4.
Time to get on with those shallots. Pour around 200ml of vegetable oil into a small frying pan (so that it fills the pan). Slice up your shallots and add to the pan when the vegetable oil is nice and hot. Once the shallots are nice and crispy, set aside.
Step 5.
Egg Time. Crack your eggs into a bowl along with a pinch of salt and whisk. Next, make a well in your frying pan and pour the whisked egg into the middle. Start mixing the egg with your spoon. As it cooks, fold it into the rice. And that’s it! Serve it up with a sprinkling of those crispy shallots and tuck into this bad boy.
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