Ingredients

Method

• 8 free-range eggs
• 1 T canola oil
• chilli oil, for serving
For the rice:
• 1 T olive oil
• 3 spring onions, finely chopped
• 1 T fresh ginger, finely grated
• 4 cloves garlic, finely grated
• 1 t fresh turmeric, finely grated
• 35 g red curry paste
• 200 g basmati rice
• 1¼ cups vegetable stock
• 1 T butter
• salt, to taste

Method

Ingredients

1. To make the rice, heat the olive oil in a large pan, then add the spring onions and cook for 5 minutes. Add the ginger, garlic, turmeric and curry paste and cook for 5 minutes, then add the rice and stock. Reduce the heat and simmer for 15–20 minutes, or until the rice is cooked. Add the butter and season. Cover and leave over a low heat.

2. Beat 2 eggs together – this will be a portion for one person. Heat the canola oil in a medium pan until very hot, then pour in the beaten egg and swirl the egg mixture in the centre of the pan using 2 chopsticks until a tornado pattern forms – it helps to swirl the pan in the opposite direction. Repeat with the remaining eggs.

3. Serve the hot egg on top of the rice, seasoned with chilli oil.

Find more egg recipes here. 

Photography: Jan Ras
Food assistant: Bianca Strydom