Crispy chilli rice with fried egg and greens
Fried rice is delicious, but crispy rice is "an even better way to deploy cold leftovers,”
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
260g cold cooked rice
3-4tbsp sriracha sauce or chilli crisp oil (depending on how spicy you want your rice)
1½tbsp soy sauce
2tbsp tomato purée
2tsp sesame oil, plus extra for drizzling
2tbsp vegetable oil, for frying
1 spring onion, finely sliced
Fried eggs, to serve
Steamed greens, such as pak choi, to serve
Method
Mix together in a bowl all the rice ingredients except the vegetable oil and spring onion. Make sure all the rice grains are well coated.
Heat a large heavy frying pan, non-stick ideally, until very hot. Add the vegetable oil and swirl to cover the base.
Add the rice, spread it out over the base of the pan in a thin layer and flatten with a spatula. Fry over a medium-high heat for two minutes without disturbing. Drizzle a little sesame oil over the rice and flip chunks of it over — it should be burnished and crisp in parts. Fry for another two minutes, pressing down again with the spatula.
Flip the rice again. It should be a mixture of crisp and not-so-crisp grains. If this hasn’t happened yet, keep frying, flipping and pressing but be careful not to overcook the rice — you don’t want it dry and hard. Serve the rice hot, with a fried egg, greens and spring onion sprinkled on top.
Second Helpings by Sue Quinn is published by Quadrille, €26.60. Photography by Facundo Bustamante. Available now
