Give new life to leftover rice with this Asian-style dish. 

Fiery fried rice

 Serves 2–3  

Ingredients  

2 Tbsp oil
1 small onion, finely chopped
2 carrots, diced 
1 punnet (200g) mushrooms of your choice, sliced
3 cloves garlic, finely chopped
2 cups cooked white rice
3 Tbsp chilli paste 
2 Tbsp soy sauce
6 extra-large eggs 
Salt and milled black pepper
2–3 Tbsp chilli crisp (or use chilli sauce or sambal oelek chilli paste) 
2 spring onions, thinly sliced 

Method  

1. Heat 1 Tbsp oil in a cast-iron pan over medium-hot coals. Fry onion and carrot for 4–5 minutes.  
2. Add mushrooms and fry for 4–5 minutes, then add garlic and fry for about 2 minutes. 
3. Stir in rice, combining evenly. 
4. Add chilli paste and soy sauce.  Stir-fry mixture until sauce is reduced and sticky (it should not be runny).  
5. Whisk 3 eggs and add to rice, stir-frying until just cooked. (Be careful not to overcook, which will result in watery egg). Remove from heat.  
6. In another cast-iron pan over medium coals, heat oil and fry remaining eggs.  
7. Dish fiery rice into bowls, top with fried egg and season. Garnish with chilli crisp and spring onion.  

Recipe & photographs courtesy of My Kitchen magazine

Also read: Weekend treats fresh from the oven