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Ingredients
- 250g rice (basmati ideally but brown will also work)
- 2tbs olive or vegetable oil
- 1 onion, finely chopped
- 1 garlic cloves, crushed
- 2cm piece of fresh ginger, peeled and grated
- 1 carrot, peeled and thinly sliced
- 125g mushrooms, sliced
- 1 red pepper, diced
- 200g chicken breast, cut into bitesize strips
- 200g pak choi or kale, trimmed and shredded
- 2tbs light soy sauce
- 1tbs oyster sauce
- 1tsp cornflour, mixed with 150ml water
- 2tbs olive oil
- 4 eggs
- 2 spring onions, finely sliced
- Rinse and cook your rice according to the packet instructions.
- Place the oil in a wok or wide frying pan over a high heat. Add the onion and fry for a minute before adding the garlic and ginger. Stir to keep moving for a minute before adding the carrot, pepper, mushroom and chicken. Mix everything well and cook for a further two minutes. Add the pak choi or kale.
- Mix the soy sauce, oyster sauce, water and cornflour to a smooth paste. Add this to the pan. It will thicken in the heat to form a glossy thick sauce. Lower the heat to a simmer, cover and cook gently for 10 minutes till the chicken is cooked through and the vegetables still have some crunch.
- Meanwhile, heat two tablespoons of olive oil in a frying pan over a medium high heat. Fry the four eggs until the white is just set.
- Take four bowls, not the larger pasta size but rather a smaller cereal bowl. Place the egg in the base gently, yolk facing the base of the bowl. Layer on the rice mix gently, packing the bowl full.
- Place a plate over the bowl, then gently upend the bowl, bring it to the table and lift off the bowl to reveal the rice tower. Scatter sliced spring onion over the top and serve.
- If you’re nervous about layering the egg on the base and breaking the yolk then just pack the bowl with the rice mix and add the egg on top afterwards.
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