Ingredients

The following ingredients have 4 Servings
  • 2 tbs rice bran oil
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tsp grated ginger
  • 1 cup trimmed, sliced snow peas
  • 4 cups cooked white rice
  • 1 tsp caster sugar
  • 2 tsp fish sauce
  • 2 tbs light soy sauce
  • 1/3 cup (50g) roasted unsalted peanuts, finely chopped
  • 4 spring onions, thinly sliced on an angle, plus extra shredded to serve
  • 4 eggs
  • 1 tbs shichimi togarashi
  • Coriander sprigs, to serve

Instruction

  • Heat a wok over medium-high heat. Add 1 tbs oil and stir-fry garlic, chilli and ginger for 15 seconds or until fragrant. Add the snow peas and stir-fry for 1 minute, then add rice and stir-fry for 1 minute or until heated through. Add sugar, fish and soy sauces, peanuts and thinly sliced spring onion, stirring until sugar dissolves. Remove pan from heat, cover and set aside.
  • Heat remaining 1 tbs oil in a separate frypan over medium-high heat. Break eggs into pan and fry until cooked to your liking.
  • Divide rice among 4 bowls, top with an egg and sprinkle each with 1 tsp shichimi togarashi. Scatter with coriander and shredded spring onion.