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Ingredients

Method

  • STEP 1

    Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.

  • STEP 2

    Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.

  • STEP 3

    Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.

Recipe from Good Food magazine, October 2015

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A star rating of 4.5 out of 5.49 ratings
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