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Flash-fried rice with fried egg and togarashi
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Prep Time:
2 minutes
Cook Time:
8 minutes
Total Time:
10 minutes
Delicious Japanese-style fried rice topped with a sunny side up egg.
Ingredients:
  • 36.80 gm rice bran oil
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tsp grated ginger
  • 250.00 ml trimmed, sliced snow peas
  • 800.00 gm cooked white rice
  • 5.00 gm caster sugar
  • 12.20 gm fish sauce
  • 42.00 gm light soy sauce
  • 50g peanuts
  • 4 spring onions, thinly sliced on an angle, plus extra shredded to serve
  • 20.00 ml shichimi togarashi (see notes)
Instructions:
  • 1. Heat a wok over medium-high heat, pour in 1 tablespoon of oil. Stir-fry garlic, chili, and ginger for 15 seconds until fragrant. Toss in snow peas and stir-fry for 1 minute, then add rice and stir-fry for another minute until heated through. Add sugar, fish and soy sauces, peanuts, and thinly sliced spring onion. Stir until sugar dissolves. Remove from heat, cover, and set aside.
  • In a separate frypan over medium-high heat, heat the remaining 1 tablespoon of oil. Crack the eggs directly into the pan and cook to your desired doneness.
  • Portion rice evenly into 4 bowls, place a cooked egg on top of each, sprinkle 1 tsp of shichimi togarashi over each bowl, garnish with coriander leaves and shredded spring onion.

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