Crispy Chilli Rice

Method

1. 1The Rice: Mix cold cooked rice with 3–4 tbsp sriracha (or crispy chilli oil), 1½ tbsp soy, 2 tsp tomato purée, and a drip of sesame oil.
2. 2Fry – hot in a thin, flat layer, 2mins without moving – flip and repeat – till a mixture of crispy bits and not.
3. 3Finish: Stir in 1 sliced spring onion. Top with 2 fried eggs (crispy edges) and steamed greens. Or serve as a side.