- 2 tbsp vegetable oil
- 1 small onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ small Chinese or Savoy cabbage, shredded
- 175g cooked brown rice
- 1 tbsp fish sauce (optional)
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- hot sriracha chilli sauce, to serve
Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.
Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.
Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.