Comfort food for spice lovers! This dish takes no more than 15 minutes and its vegetarian friendly! For a vegan version, take out the egg and replace with some deep fried tofu.
Remember to make rice the day before and keep it in the fridge until cooking time. This dries out the rice, allowing it to absorb flavors wonderfully without the final dish being soggy.
Ingredients:
(Serves 1)
1 tsp cooking oil (for rice)
1/2 tsp cooking oil (for egg)
7-8oz cooked rice
1 egg
7-8oz frozen diced vegetable mix (carrots, peas, corn)
2-3 tsps Mekhala Organic Roasted Chilli Sambal Paste
Salt to taste
Cilantro
Method:
Fry egg sunny side up in 1/2 tsp cooking oil and set aside.
Add 1 tsp oil to a pan and fry rice for about 1-2 minutes, breaking apart the clumps of rice.
Add in frozen vegetable mix and fry for another 3-4 minutes.
Add in Mekhala Organic Roasted Chilli Sambal Paste and salt to taste. Fry for another 3 minutes until the sambal paste is fully combined with the rice.
Remove from heat and serve with fried egg and garnish with cilantro.
Want more spicy recipes?
– Ma La Xiang Guo (Szechuan Fragrant Stir Fry)
– Chicken Meatball Green Curry
