Donal Skehan: Crispy fried Chinese eggs

These crispy fried eggs, inspired by Australian food writer and chef Kylie Kwong, are a satisfying solution to an anxious hungry scramble in empty kitchen cupboards. They might not be a feast, but they are certainly a rewarding and simple supper that only requires a handful of ingredients I usually have to hand.

If you happen to have some leftover boiled rice you can serve with the eggs, you are in business. Otherwise indulge in them just as they are – spicy, crunchy and gloriously gooey.

Heat the oil in a wok over a high heat until just before it begins to smoke. Add the eggs and fry for two to three minutes, until they become crisp and golden on the edges, while the yolk remains runny.

Drizzle over the oyster sauce and sprinkle with chilli and spring onions just before the end of the cooking time.

Remove from the pan and serve with an extra drizzle of oyster sauce, a sprinkle of sesame seeds and some coriander leaves scattered over the top.