The zingiest dish with the crispiest shallots in the land.
Cooking Time (Includes Preparation Time): 30 Minutes
Make sure you slice your shallots nice and thin!
Feeds: 4 People
2 Cloves of Garlic
Large Knob of Ginger
5 Spring Onions
2 Peppers (Red and Yellow)
1 Red Chilli
400g of Rice
3 Tbsp of Reduced Salt Soy Sauce
2 Tbsp of White Wine Vinegar
300g of Shallots
Get your rice on (see pack instructions).
Start by dicing all of your vegetables. Heat a frying pan with a glug of olive oil and add your chopped carrots, peppers and courgettes and stir. As they begin to cook, add your spring onions, chilli, garlic and ginger and stir. Once your rice is cooked, add this in and mix. Fry in the pan for a couple of minutes until it starts catching, and then add your soy sauce and vinegar. Fold everything together.
Time to get on with those shallots. Pour around 200ml of vegetable oil into a small frying pan (so that it fills the pan). Slice up your shallots and add to the pan when the vegetable oil is nice and hot. Once the shallots are nice and crispy, set aside.
Egg Time. Crack your eggs into a bowl along with a pinch of salt and whisk. Next, make a well in your frying pan and pour the whisked egg into the middle. Start mixing the egg with your spoon. As it cooks, fold it into the rice. And that’s it! Serve it up with a sprinkling of those crispy shallots and tuck into this bad boy.