A full of flavour and very satisfying brunch dish from ” Caravan: Dining All Day” by Chris Ammermann, Laura Harper-Hinton, Miles Kirby.
Ingredients
- 6 tbsp rapeseed oil
- 150 g brown onions thinly sliced
- 300 g brussels sprouts sliced
- 800 g cooked brown rice
- 5 spring onions thinly sliced
- 200 g mustard greens kimchi or spring greens
- 6-8 eggs fried
- 1 handful coriander roughly chopped
- 100 g peanuts roughly chopped
- 6 Lime wedges
- fried shallots optional
- For the chilli paste:
- 50 g fresh ginger peeled and roughly chopped
- 4 garlic cloves
- 1 small handful of coriander roughly chopped, leaves and stalks
- 3 red chillies roughly chopped
- 2 tbsp rapeseed oil
- For the wok water:
- 100 ml water
- 50 ml light soy sauce
- 50 ml Chinese black vinegar optional
Servings:
Instructions
- Put all the chilli paste ingredients into a food processor and blend to a paste. Transfer to a small bowl and set aside. Next make the wok water. Combine all the ingredients in a bowl and set aside.
- Heat a tablespoon of the oil in a large frying pan and fry the onions over a medium heat until browned, about 10 minutes. Remove from the pan and transfer to a large bowl. Add another tablespoon of oil to the pan and fry the Brussels sprouts in the same way, then transfer to the bowl with the onions.
- Adding a tablespoon of oil to the frying pan for each batch, fry a quarter of the rice over a high heat with a quarter of the paste for 3–4 minutes. Then add 50ml wok water to the pan and allow this to reduce by half.
- Remove from the pan and add to the bowl with the onions and sprouts. Keep this bowl covered with a piece of foil to keep it warm. Repeat with the remaining three batches of rice, adding the spring onions and mustard greens at the end on the last batch to heat them through.
- Transfer the fried rice, onions and sprouts to a serving dish and top with 6–8 fried eggs. Scatter over the coriander, peanuts, lime wedges and fried shallots and serve in the centre of the table for guests to help themselves.
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