2 tbsp groundnut oil
1 tbsp garlic infused oil
1 red chili, sliced
75g/2¾oz raw large shrimp
55g/2oz basmati rice, cooked to packet instructions and cooled
½ tsp soy free seasoning sauce
½ lime, juice only
½ tsp soft dark brown sugar
½ tsp tomato purée
2 scallions, sliced green egg only
1 carrot, peeled into ribbons
1 free-range egg
sea salt and white pepper
Heat 1 tablespoon of groundnut oil in a wok, add the red chili and stir-fry for 2 minutes.
Add the shrimp, stir-fry for 1 minute, then add the cold rice and fry for a further minute.
Mix the soy free seasoning sauce, lime juice, brown sugar, garlic infused oil and tomato purée together in a small bowl and add to the pan, along with the scallions and carrot ribbons and mix well.
Continue to cook over a medium heat for 5 minutes, stirring occasionally.
Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat.
Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking.
Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.
Recipe adapted from: Good Food