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Cheat's XO fried rice with fried eggs
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2 slices prosciutto (about 30g), chopped
2 red chillies, roughly chopped
15g fresh root ginger, finely chopped
3 garlic cloves, peeled
1 tbsp light brown soft sugar
1 tbsp light soy sauce
4 tbsp vegetable oil
200g Waitrose & Partners Trimmed Sugar Snap Peas
6 Waitrose & Partners British Blacktail Medium Free Range Eggs
1 small onion, diced
400g cooked jasmine rice (al dente)
2 tbsp oyster sauce
1. For the cheat’s XO sauce, put the prosciutto, chillies, ginger, garlic, sugar and soy sauce in a small food processor and blend to a fi ne paste. Heat a frying pan and add 2 tbsp oil, then cook the paste on a very low heat for 15 minutes or until dark brown. Transfer to a bowl and set aside to cool. Bring a small pan of water to the boil. Blanch the sugar snap peas then drain, rinse and set aside. Heat a frying pan, add 2 tsp oil and fry 4 eggs; keep warm.
2. In a small bowl, beat the remaining 2 eggs. Heat a large wok, add 1 tsp oil and stir-fry the onion on a medium heat for 4-5 minutes until soft. Push to one side and add the remaining 1 tbsp oil. Pour in the beaten egg and scramble. Add the XO sauce and rice and toss together quickly over high heat. Stir in the sugar snap peas and oyster sauce. Cook until everything is sticky and warm. Divide between 4 plates, then top each with a fried egg and a drizzle of chilli sauce, if liked.
Typical values per serving:
This recipe was first published in February 2019.