Chinese-inspired chilli fried eggs
Chilli fried eggs perched on top of fragrant ginger-spiked rice, this simply delicious meal is best served with a side of greens, such as bok choy or broccoli, tossed in oyster sauce. An easy and tasty weeknight dinner when you’re craving something spicy!
Ingredients
Method
Ingredients
- 2 tbsp freshly grated ginger
- 2 cups Pams Jasmine rice
- 3 cups chicken or vegetable stock
- 3 tbsp chilli oil
- 4 Pams Free Range Eggs
Method
- Heat a drizzle of olive oil in a medium saucepan and cook the ginger for 1-2 minutes until fragrant. Add the rice then toast for 2-3 minutes, until starting to colour. Add in the stock and bring to a boil.
- Once boiling turn the heat to low and cover. Cook for 12 minutes, then take off the heat and leave covered for another 15 minutes to finish off the cooking process, allowing the water to absorb and the rice to become tender.
- In a large frypan, heat the chilli oil and fry eggs to your liking.
- Fluff the rice with a fork and divide between bowls. Top the rice with a fried egg and drizzle over additional chilli oil if desired.
Top tip
Make your own homemade chilli oil by toasting 1 cinnamon stick with 2 bay leaves, 2 star anise, 1 tbsp Sichuan peppercorns in a frypan until fragrant. Then add to a small saucepan with 1 cup of warm oil and simmer for 5 minutes. Remove from the heat and allow to cool slightly before straining into a glass jar filled with 2 tbsp chilli flakes, 2 tbsp of chilli and 1 tsp salt.
Garnish with sliced spring onion, chilli flakes and crispy shallots for the perfect finish to these fried eggs.
Tip for storing fresh ginger
Place the whole ginger root in a freezer bag, press out the air and store it in the crisper drawer in the fridge, it will last 2-3 weeks. You can also freeze ginger and it will last for a lot longer. It can be grated from frozen as you need it.