There’s something so amazing about a fried egg sitting on top of some delicious Asian rice. Today, for whatever reason I was craving a fried egg. The meal I created around the egg. A delicious flavoursome and slightly spiced dish which is a perfect use for leftover rice of which I have a freezer full of. It’s very simple too which is always a bonus.
For the spice paste:
2 shallots (sliced)
3 cloves garlic (roughly chopped)
1 green chilli (sliced)
1/2 teaspoon ginger (chopped)
6 coriander stalks (chopped)
1 lemon grass stalk (white only – chopped)
1/2 teaspoon shrimp paste
1/2 teaspoon salt
1/2 teaspoon sugar
250g pork steak (cut into thin strips)
3 shallots (sliced)
1/2 small carrot (small dice)
2 tablespoons red capsicum (diced)
1/2 cup frozen peas
4 cups cooked rice (cold)
2 tablespoons light soy sauce
Vegetable oil for frying
8 slices cucumber
1 tomato (sliced)
To make the paste, combine all the ingredients in a pestle & mortar or food processor and grind into a semi smooth paste. Set aside.
Heat a wok with 2 tablespoons of vegetable oil over a moderate/high heat. Add the pork and stir fry for 1 minute. Add the carrot, capsicum and shallots and stir fry for a further 2 minutes. Add the spice paste and stir fry for 1 minute. Add the peas and stir for 30 seconds then add the rice and mix well for 1-2 minutes until it’s nice and hot. Season with the soy sauce then remove from the heat.
Heat a small frying pan with about 1/2 cup oil over a moderate heat. When hot, break in an egg. Let it bubble up around the edges, this will make it crispier. Leave to cook without turning for about 1-2 minutes until the bottom is crispy and the yolk still runny. Drain on paper towels as you make the other egg.
Divide the rice onto 2 plates and top with the fried egg. Arrange a few slices of tomato and cucumber to the side then sprinkle with a few coriander leaves.