serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Brilliant Breakfast
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 4 cups cold leftover chicken rice (rice cooked with chicken stock)
- vegetable oil, for frying
- 2 garlic cloves, minced
- 5 cm piece ginger, peeled and grated
- 4 eggs
- salt, to taste
- 3 spring onions, finely chopped
To serve
- crispy chilli oil
- sauerkraut
Instructions
- Place the rice in a large bowl and break up to separate the grains.
- Heat a large, heavy based frying pan over low heat and add 50 ml vegetable oil. Add the garlic and ginger and stir until fragrant and light golden.
- Add the rice, stir to combine, then spread it over the base of the pan and cook until the grains start to sizzle.
- While the rice is cooking, heat 2 cm vegetable oil in a small frying pan over medium heat. Add the eggs, one at a time and fry until done to your liking. Season with salt.
- To serve, divide the rice between serving bowls and top with a a fried egg, a little spring onion, a drizzle of crispy chilli oil and a side of sauerkraut.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Brilliant Breakfast
