Crispy Chilli Fried Eggs and Rice Bowl

    5m prep time
    10m total time
    Easy level
    11 ingredients

Dinner in 10 minutes? Impossible! We're not joking, this meal really does comes together in a flash. This rice bowl is easily adapted to suit your tastes and the contents of your cupboards: add some nori sheets, avocado, edamame beans, radishes, carrots, crispy kale to the mix to bulk it out - we love swapping the crispy eggs for pan-fried salmon for a boost of omega 3.

Method

Based on 4 servings, adjust as needed.

Step 1

Finely slice the cucumber, you can use a mandolin if you have one. Combine the rice wine vinegar and the sugar in a bowl and tip in the cucumber slices. Toss everything together and leave to pickle for a few minutes.

Step 2

Heat the rice according to the instructions on the packet.

Step 3

Time to fry the eggs, you might need to do this in batches if cooking for more than 1 or 2. Get a large nonstick frying pan on a high heat and add in a drizzle of veg oil, a small tsp of the chilli oil, a generous sprinkle of sesame seeds and spring onions. Crack each of the eggs into the sizzling chilli oil and cook for 2-3 minutes until the whites have set and the edges have crisped up. You can add a lid to help cook the whites near the yolk if needed.

Step 4

The cucumbers should be lightly pickled by now. Stir the remaining pickling liquid at the bottom of the bowl into the rice to season it. Divide the rice into bowls and top each bowl with a crispy egg, a spoonful of pickled cucumber and kimchi, if using, the remaining spring onions and a drizzle of soy sauce.
  • Ingredients
  • Based on 4 servings
  • 500g Sticky Rice 2 x Tilda Microwave Rice Classics Sticky 250g
  • 1 Bunch of Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tbsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
  • 2 tbsp Soy Sauce, to serve 1 x Sainsbury's Light Soy Sauce 150ml
  • 2 tbsp Rice Vinegar 1 x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
  • 1 tsp Sugar 1 x Sainsbury's White Caster Sugar 500g
  • 4 tbsp Kimchi 1 x Vadasz Raw Kimchi 400g
  • 8 Eggs 1 x Sainsbury's British Free Range Eggs Medium x12
  • 4 tsp Chilli Oil 1 x Lee Kum Kee Chiu Chow Chilli Oil 170g
  • 0.5 Cucumber, sliced very thinly 1 x Sainsbury's Whole Cucumber
  • 1 tbsp Veg Oil 1 x Sainsbury's Vegetable Oil 1L
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