Ingredients
14 total- 4 tbsp of vegetable oil, for frying
- 500 g of basmati rice
- 1 tbsp of oil
- 1 onion, roughly chopped
- 1 tbsp of fresh garlic, chopped
- 1 leek, washed and sliced
- 1 red chilli, finely sliced
- 0.5 250g pak choi, sliced
- 3 tbsp of tamarind paste
- 1 tbsp of sweet soy sauce
- 1 small bunch fresh thai basil, roughly chopped
- 4 medium eggs
- 1 handful crispy onions, to serve
- 1 bottle of sweet chilli sauce, to serve
Method
4 stepsStep 1
Cook the rice according to the packet instructions and set aside. In a large frying pan or wok set over a medium-high heat the oil and fry the onion, garlic, leek and red chilli for 2-3 mins or until beginning to soften. Add the sliced pak choi and fry for a further 1 min.
Step 2
Turn down the heat, mix in the tamarind paste and sweet soy sauce then toss through the cooked rice. Cook for 2 mins until warmed through. Take off the heat and stir through the chopped basil.
Step 3
Put 1 tbsp of vegetable oil into a small frying pan over a high heat. Once the oil is hot, crack in an egg and cook for about 1 min until crispy on the bottom but still with a runny yolk. Repeat with the other 3 remaining eggs.
Step 4
To serve, divide the rice between bowls and top with the fried eggs, crispy onions, and sweet chilli sauce if you like.