Hot sauce egg fried rice

Step by Step

Step 1

Put the raw protein in a bowl and coat in ½ tbsp soy sauce. Heat 1 tbsp oil in a wok, then add the protein and stir-fry for 3-6 minutes, until cooked through and piping hot. Transfer to a plate using a slotted spoon; set aside. Slice the onion and add with the garlic, ginger (if using) and remaining ½ tbsp oil. Fry for 2 minutes, until slightly softened. Add the root vegetable and leafy greens, then cook for 5-8 minutes, until softened. Squeeze the rice pouch to break it up, then add to the pan. Stir-fry for 2 minutes. Stir in the cooked protein. Push to the edges of thepan, then crack the eggs into the centre. Use a spatula to break the yolks and mix the eggs until starting to set, then stir into the rice. Add the hot sauce and vinegar. Serve with the aromatic herbs scattered over, plus ½ tbsp soy sauce and a little extra hot sauce, if liked.