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Ingredients
Method
- 2 tbsp oil
- 1 sliced small onion
- 2 crushed garlic cloves
- 1 grated carrot
- ½ shredded Chinese cabbage
- 175g cooked rice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 egg
- Sriracha, to serve
- Heat the oil in a wok and cook the onion for 3 mins to soften. Add the garlic and cook for another minute, then toss in the cabbage and carrot. Add the rice, stir well to warm through, then add the soy sauce and fish sauce.
- Make a well in the centre of the wok and crack in the egg. Fry until almost set, then serve everything in a large bowl - topped with the egg - and drizzled with as much sriracha as you fancy.
10 mins
1 serving
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