The brown and wild rice used in this dish is not only healthy but makes for a filling yet light meal. We love the flavour that the Chinkiang Black Rice Vinegar adds to the rice. It is easily found at Chinese Grocery stores, but you can substitute regular rice vinegar instead.
Written by Robert
Prep time: 5 minutes
Cooking time: 5 minutes (plus 30-40 minutes for rice to cook)
- 4 spring onions, thinly sliced
- 2 cups cooked brown and wild rice (1 cup uncooked rice)
- 1 tablespoon of Chinkiang Black Rice Vinegar
- 2 tablespoons of soya sauce
- Salt and freshly ground pepper
- 3 tablespoons of peanut oil for frying
- 4 eggs
- 1 avocado, sliced
- 4 tablespoons peanuts
- Hot sauce for serving (we like Sriracha)
- 1 tablespoon of Sesame seeds
- Drizzle of sesame oil (optional)
- Rice cooker or 18cm Copper Tri-ply Sauce pan
- 24cm Copper Tri-ply Non-Stick Frying pan
- Chopping board
- If using uncooked rice, cook the rice either in a rice cooker or sauce pan to the instructions on the package.
- Dry toast the peanuts in the frying pan until slightly browned, remove to a separate dish.
- Once the rice is cooked or warmed, mix in the vinegar, soya sauce, sliced spring onions and season with salt and pepper to taste.
- Heat the peanut oil in the frying pan until decently hot then fry the eggs 2 at a time, for about 1 minute a side seasoning with salt and pepper then flip and fry for a further 30 seconds. This will yield a runny yolk.
- Divide the rice into bowls and top with eggs, peanuts, avocado, a sprinkle of sesame seeds, hot sauce and a drizzle of sesame oil.