Crispy chilli rice with fried egg and greens

Method

1. 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.

2. Heat a large heavy frying pan, non-stick ideally, until very hot. Add the vegetable oil and swirl to cover the base.

3. 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.

4. 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