Chicken Meatball Fried Rice with a Crisp Fried Egg

Ingredientes

1. 1

   Take the cooked meatballs, rice, green beans and peanut sauce out of the fridge. Cut the meatballs into bite-sized pieces and the green beans into short lengths. Pick the mint and coriander leaves off their stalks and trim and thinly slice the spring onions.

2. 2

   Heat 1 tbsp of the oil in a frying pan over medium heat. Add the meatball pieces cut side down and fry for 3-4 minutes, without moving them much, until the edges are crisp and they are hot through.

3. 3

   Add the rice and green beans to the pan, breaking up any clumps of rice. Cook for 4-5 minutes, stirring only every so often so the rice has time to catch and crisp against the base of the pan. Season with salt and pepper.

4. 4

   Meanwhile, heat the remaining 1 tbsp oil in a small frying pan over medium-high heat and crack in the eggs. Spoon the hot oil over the whites as they cook, until the edges are frilled and browned and the whites are set. Take them off the heat while the yolks are still soft, or cook them longer if you prefer them firm.

5. 5

   Take the rice off the heat and toss the mint and coriander leaves through it, so they stay fresh rather than wilting. Divide between two plates, slide an egg onto each, spoon over the peanut sauce and scatter with the spring onion. Add sriracha to taste.