Ultimate fried egg with rice, sesame and chilli oil
Chef Richard Bainbridge shares his tips for achieving the crispiest fried Freshlay Farms Golden Yolker® egg with a perfectly set bubbly white and runny yolk. Served over fried rice with sesame oil, soy sauce, crispy chilli oil and fresh coriander, it’s a great quick lunch or dinner, especially if embellished with leftover cooked vegetables or meat.
Ingredients
Metric
Imperial
- 3 Freshlay Farms Golden Yolker® eggs
- 300g of cooked jasmine rice, (made from around 130g raw jasmine rice), ideally a day-old
- 1 tbsp of light soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- leftover cooked vegetables or meat, (optional)
- 2 tbsp of crispy chilli oil, to serve
- toasted sesame seeds, to serve
- coriander, leaves picked, to serve
- vegetable oil, for frying
Method
Preheat a large frying pan over a high heat with a splash of vegetable oil. Crack 1 of the eggs into the pan and stir-fry until broken into curds and just set, then add the cooked rice and fry for 3-4 minutes until piping hot and beginning to crisp
- vegetable oil, for frying
- 1 Freshlay Farms Golden Yolker® egg
- 300g of cooked jasmine rice, (made from around 130g raw jasmine rice), ideally a day-old
Stir through the soy sauce, sesame oil, spring onions and any leftover vegetables or meat, if using, then spoon into serving bowls
- 1 tbsp of light soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely sliced
- leftover cooked vegetables or meat, (optional)
Wipe out the pan and return it to a high heat with enough vegetable oil to generously coat the base. Once very hot, crack in the remaining 2 eggs and leave them untouched for around 90 seconds until the edges become deep, dark golden and super crispy – don’t be tempted to move the eggs once they’re in. Carefully spoon the hot oil over the whites without touching the yolks, until the whites are fully set but the yolks remain golden and jammy
- vegetable oil, for frying
- 2 Freshlay Farms Golden Yolker® eggs
Place the eggs on top of the rice and finish with the chilli oil, sesame seeds and coriander. Serve immediately
- 2 tbsp of crispy chilli oil, to serve
- toasted sesame seeds, to serve
- coriander, leaves picked, to serve
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With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.
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