150g sushi rice
1 tbsp sriracha chilli sauce
2 tbsp Japanese rice vinegar
2 tsp soy sauce
1 tbsp toasted sesame oil
1 tbsp vegetable oil
1 red onion, sliced
1 carrot, cut into matchsticks
1 courgette, cut into matchsticks
½ tbsp sesame seeds, toasted
1. Rinse the rice until the water runs clear. Put in a pan with 220ml water. Bring to the boil, then cover and simmer for 12 minutes, until the water has been absorbed. Set aside for 10 minutes.
2. Meanwhile, in a small bowl, stir together the sriracha, rice vinegar, soy sauce and sesame oil. Heat ½ tbsp vegetable oil in a wok. Stir-fry the onion with a pinch of salt over a medium- high heat for 5 minutes, until soft. Push to the side of the wok and stir-fry the vegetables for 1-2 minutes. Take off the heat.
3. Heat the remaining ½ tbsp oil in a frying pan; fry the eggs until the white is set and crispy at the edges. Divide the rice between 2 large bowls; top each with the vegetables and a fried egg, plus the sauce and sesame seeds before serving.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
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