FRIED EGGS AND RICE RECIPES

Steps:

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
• Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

Steps:

• Put rice in small pan with water and table salt. Bring to boil on medium-high heat. Turn heat to low, cover and simmer until water is absorbed and rice is barely cooked, 12 to 15 minutes. Remove from heat, fluff with fork and set aside uncovered. (You should have 2 cups.)
• Melt butter in large, wide pan on medium heat. Add garlic, onion, lemongrass and ginger. Cook, stirring frequently, until onion is soft, about 5 minutes.
• Add rice. Cook, stirring, until rice is heated through and starting to stick to the bottom of the pan, 3 to 5 minutes. Remove from burner. Stir in sea salt and pepper. Cover to keep warm.
• Heat oil in large skillet on medium until shimmery. Add eggs. Fry until whites are opaque, with lacy, golden brown edges, and yolks are still soft. Sprinkle sea salt and pepper over the tops.
• Meanwhile, stir cilantro, parsley and chives into rice mixture. Divide it among 4 wide, shallow bowls.
• Top each serving with a fried egg. Serve sweet chili sauce alongside.