Ingredients
- 1½ cupscooked rice
- 1egg
- ½onion
- 2 clovesgarlic
- 1 tspfresh ginger, grated
- 1 tbspolive oil
- 1 tbspsoy sauce
- 1 tbspsweet chilli sauce
- ½ tspchilli flakes
- to tastesalt
- to tastepepper
- 1 wedgelime
16gprotein
92gcarbs
16gfat
≈ 580 kcal each, ish
Method
- Heat olive oil in a wok or large skillet over high heat.
- Add finely chopped onion, minced garlic, and grated ginger; stir‑fry 1‑2 minutes.
- Push aromatics to the side, crack the egg into the pan and scramble quickly.
- Add the cold cooked rice, breaking up any clumps; stir‑fry for 3 minutes.
- Stir in soy sauce, sweet chilli sauce, chilli flakes, salt and pepper; toss until evenly coated.
- Finish with a squeeze of lime juice, give one last quick toss, and serve hot.
Cold, day‑old rice works best – it stays separate and gives that perfect ‘fried’ texture.
Our sommelier suggests A high‑energy sprint to the nearest 80s synth‑pop playlist.
Rate it. The chef can take it.