Thai-Style Fried Egg Salad With Brown Rice & Spicy Lime Dressing

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Strip your coriander and basil leaves from their stalks and roughly chop the stalks (save the leaves for later!)

Slice your red chilli[es]

Peel and slice your shallot[s]

Add the chopped stalks and half of the chilli slices (save some for garnish!) to a pestle & mortar and give it a good grind with 2 tsp [2 1/2 tsp] [3 tsp] of sugar – this is your chilli mix

Tip: If you don't have a pestle & mortar, chop the stalks and chilli together very finely and mix with the sugar

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of your lime[s] with your ginger and garlic paste, soy sauce, fish sauce, sliced shallot, 30ml [40ml] [50ml] warm water and the chilli mix – this is your dressing

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Top, tail, peel and grate your carrot[s]

Trim, then slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, crack your eggs into the pan

Cook for 2-3 min or until the bottom is golden and crisp and the yolk is still runny – this is your crispy fried eggs

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Meanwhile, squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add the cooked rice, grated carrot, shredded lettuce, half of the coriander and basil leaves (save some leaves for garnish!) to a bowl with half of the dressing and give it a toss – this is your rice and veg salad