RICE + EGG + GINGER AND SPRING ONION SAUCE
Heat 1 tablespoon of flavourless oil and fry 2 medium cloves/1 tablespoon chopped garlic until lightly golden.
Add 1 cup/260g cooked long-grain rice (I used leftover jasmine cooked in chicken stock + soy sauce), salt to taste and stir-fry until heated through.
Add 1 tablespoon ginger and spring onion sauce.
Fry EGG, preferably sunny side up. Don’t be scared, you want to get it a little crisp around the edges.
Assemble and enjoy.