2 tbsp vegetable oil
1 red chili, sliced
1 small piece ginger or galangal, peeled and diced
1 stalk lemongrass, bruised
4 kaffir lime leaves
1 red pepper, sliced
250g raw large peeled shrimp
300g cooked brown rice (about 140g uncooked rice)
1 tbsp gluten free soy sauce
1 tbsp fish sauce
small bunch cilantro, roughly chopped, plus a few leaves to serve
4 large eggs
1 scallion, green end only sliced
chili sauce, to serve
Using a pestle and mortar create a paste using the chili, and galangal.
Heat 1 tbsp of the oil in a wok, add the galangal and chili, and cook for 2-3 mins.
Add the shrimp and cook for 1 min. Tip in the rice, lemongrass and kaffir lime leaves, and keep tossing until very hot.
Add the gluten free soy and fish sauce, then stir through the chopped cilantro. Keep warm while you fry the eggs.
Heat the remaining oil in a frying pan and fry the eggs with some seasoning.
Divide the fried rice mix between 4 bowls and top each with a fried egg.
Serve scattered with scallion (green end only), with chili sauce, if you like.
Recipe adapted from: Good Food