What you need (Serves 4–6):
For the sauce:
4 tbsp (80ml / 2.7 fl oz) soy sauce or tamari
2 tsp (10ml / 0.34 fl oz) honey
1 tbsp (20ml / 0.7 fl oz) rice wine vinegar
1 tsp (5ml / 0.17 fl oz) sesame oil
2 tbsp (40ml / 1.4 fl oz) coconut aminos
For the fried rice:
1/4 cup (60ml / 2 fl oz) olive oil
1 bunch broccolini, chopped into 3 equal lengths
1 1/2 cups (120g / 4.2oz) sugar snaps, sliced
4 spring onions, sliced
1 x 425g / 0.93lb can baby corn, drained, optional
3 cups (720ml / 1.5pt) cold, cooked rice (leftover rice is perfect)
kimchi, fresh spring onions, sriracha and wedge of lime, to serve
What to do:
1. Mix together the sauce ingredients in a small bowl until well combined. Set aside.
2. Heat a wok or large frying pan over medium heat. Add in half the olive oil and the chopped broccolini and stir fry, tossing frequently, for 1–2 minutes or until the broccolini starts to go bright green. Add in the sliced sugar snaps, spring onions and baby corn, if using, and fry for another 30 seconds.
3. Add the remaining oil to the pan, and then add in the cooked rice. Allow to cook for a minute or two before tossing, which allows the rice to get a little bit golden. Add in the sauce and continue to toss for 3–4 minutes, or until the rice is hot and the sauce has flavoured the rice. Taste the rice and adjust seasonings if necessary, adding a little more soy or other sauce ingredient, to taste.
4. Remove from the heat and dish into serving bowls. Quickly wipe out the pan and return it to the heat. Add in the extra 2 tablespoons of olive oil, and crack in the eggs one at a time. Fry the eggs for 2–3 minutes, or until cooked to your liking. Slide a fried egg into each bowl and top with some fresh sliced spring onions, sriracha, fried shallots, coriander and kimchi, if desired, or serve plain if you prefer.
This recipe is from issue 18 of Lunch Lady magazine, you can buy the issue in our shop HERE
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