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Preparation Method

Prep chestnut mushrooms, sliced ginger, finely grated red chillies, seeded and finely chopped cloves garlic, thinly sliced lime leaves, shredded brussels sprouts, thinly sliced cooked basmati rice spring onions, thinly sliced carrots, peeled into ribbons coriander, finely chopped sriracha or sweet chilli sauce, to serve STEP 1 Heat the oil in a large frying pan or wok, add the mushrooms and fry for 5 minutes or until all of their moisture has evaporated. Add the ginger, turmeric, chillies, garlic and kaffir lime leaves, followed by the brussels sprouts, and fry for 1 minute. STEP 2 Add the rice, stir well and add a few tablespoons of water. Cover the pan with a lid for 1 minute, shaking the pan a few times to prevent sticking. STEP 3 Fry the eggs in a separate frying pan in a little vegetable oil to your liking. STEP 4 Remove the lid from the rice and stir well before adding the spring onions, carrot ribbons, coriander and a generous amount of seasoning. Give everything one final stir and serve with a fried egg and a drizzle of sriracha or sweet chilli sauce, if you like. source: olivemagazine.com