Crafts and Life

Serves:4

• 2 tbsp extra virgin olive oil
• 1 tbsp finely grated ginger
• 1 long red chilli, seeds removed and sliced
• 400g mixed sliced and small whole mushrooms
• 800g cooked brown rice
• 80ml Shaoxing rice wine
• 2 tbsp soy sauce
• 4 salad onions, sliced
• Sliced long red chilli, extra, to serve
• Ketjap manis (sweet soy sauce), to serve

For the crispy chilli eggs

• 2 tsp sesame oil
• 2 tbsp extra virgin olive oil
• 1 long red chilli, finely chopped
• 2 salad onions, finely chopped
• 4 large free range eggs

1. Heat the oil in a large deep-sided frying pan over a medium heat. Add the ginger and chilli, and cook for 1 minute. Add the mushrooms and cook, stirring occasionally, for 15-20 minutes or until golder (see Donna’s tip),. Add the rice and cook for a further 4 minutes or until heated through. Add the Shaoxing rice wine and soy sauce and cook, stirring, for 3 minutes. Set aside and keep warm.
2. To make the crispy chilli eggs, heat the sesame oil and olive oil in a large nonstick frying pan over a high heat. Add the chilli and onion and cook, stirring for 1 minute, or until the onion is light golden in colour. Crack the eggs into the hot oil mixture in the pan and cook, spooning a little oil over the tops, for 2-3 minutes or until the egg whites are set and the edges are crisp.
3. Divide the fried rice between serving bowls and top with the eggs and any extra oil. Sprinkle with the onion and serve with extra chilli and ketjap manis.

Donna’s tip

Don’t be afraid to brown the mushrooms for long enough that the7y have dried out a little bit. They should be golden and slightly crisp on the edges, not mushy and soft. Trust me, it’s worth the wait – you’ll gfet really delicious flavour and texture!