The dish uses the spicy siracha sauce mixed with rice vinegar, sesame oil and soy sauce to top a hearty bowl of rice, vegetable and a fried egg.
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Rinse the rice until the water runs clear. Put in a pan with 220ml water. Bring to the boil, then cover and simmer for 12 minutes, until the water has been absorbed. Set aside for 10 minutes.
Meanwhile, in a small bowl, stir together the sriracha, rice vinegar, soy sauce and sesame oil. Heat ½ tbsp vegetable oil in a wok. Stir-fry the onion with a pinch of salt over a medium- high heat for 5 minutes, until soft. Push to the side of the wok and stir-fry the vegetables for 1-2 minutes. Take off the heat.
Heat the remaining ½ tbsp oil in a frying pan; fry the eggs until the white is set and crispy at the edges. Divide the rice between 2 large bowls; top each with the vegetables and a fried egg, plus the sauce and sesame seeds before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,375kJ/ 566kcals |
|---|---|
Fat | 20.9g |
Saturated Fat | 3.6g |
Carbohydrates | 72g |
Sugars | 12.6g |
Fibre | 5.6g |
Protein | 18.5g |
Salt | 1.5g |
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