Ingredients
- 4shallots, finely sliced into rings (for the fried shallots)
- 1 TbspStaffords Peri-Peri Oil (for the rice)
- 1 tspStaffords Garlic Paste (for the rice)
- 1 tspStaffords Ginger Paste (for the rice)
- 4 cupscooked and cold long grain white rice, preferably day old
- 3 TbspStaffords Thick Soy Sauce
- 1 TbspStaffords Honey
- 4spring onions, sliced
- 2fried eggs, to serve
- To servesliced cucumber
- To servesliced tomato
- For fryingneutral oil
- To tastesalt and pepper
Made with Staffords
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Method
For the fried shallots, line a baking tray with paper towel and add a few cm of neutral oil to a small saucepan. Add the shallots over high heat and cook, stirring often, until they begin to sizzle and then turn golden brown.
Strain right away with a small metal sieve, then drain on the paper towel, spreading them out well so they crisp up.
For the rice, heat the peri peri oil in a large wok or frying pan. Add the garlic and ginger pastes and cook for a minute until fragrant.
Add the rice and stir to coat, then add the soy sauce and honey. Stir vigorously until the rice is evenly coloured and hot throughout. Stir through the spring onions and adjust the seasoning.
Fry the eggs sunny side up. Divide the rice between two plates, top each with a fried egg and season.
Garnish with fresh cucumber and tomato slices and a generous shower of crispy fried shallots.
If you are using freshly cooked rice, spread it out on a baking tray and cool it completely in the fridge before frying.
