Ultimate Fried Egg With Rice, Sesame And Chilli Oil Recipe
Chef Richard Bainbridge shares his tips for achieving the crispiest fried Freshlay Farms Golden Yolker® egg with a perfectly set bubbly white and runny yolk.
Ingredients
- 3 Freshlay Farms Golden Yolker® eggs
- 300g of cooked jasmine rice, (made from around 130g raw jasmine rice), ideally a day-old
- 1 tbsp of light soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- leftover cooked vegetables or meat, (optional)
- 2 tbsp of crispy chilli oil, to serve
- toasted sesame seeds, to serve
- coriander, leaves picked, to serve
- vegetable oil, for frying
Method · 15 min
- Preheat a large frying pan over a high heat with a splash of vegetable oil. Crack 1 of the eggs into the pan and stir-fry until broken into curds and just set, then add the cooked rice and fry for 3-4 minutes until piping hot and beginning to crisp
- Stir through the soy sauce, sesame oil, spring onions and any leftover vegetables or meat, if using, then spoon into serving bowls
- Wipe out the pan and return it to a high heat with enough vegetable oil to generously coat the base. Once very hot, crack in the remaining 2 eggs and leave them untouched for around 90 seconds until the edges become deep, dark golden and super crispy – don’t be tempted to move the eggs once they’re in. Carefully spoon the hot oil over the whites without touching the yolks, until the whites are fully set but the yolks remain golden and jammy
- Place the eggs on top of the rice and finish with the chilli oil, sesame seeds and coriander. Serve immediately
