Thai-Style Sausage Fried Rice With Sriracha Egg

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then once done, remove from the heat and set aside to cool

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Crumble your white cup mushrooms roughly

Trim, then slice your spring onion[s] finely

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

Add your sausage meat (remove the paper if required!) to the pan and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once beginning to brown, add the crumbled mushrooms and sliced pepper and cook for 4-5 min further or until softened and the sausage meat is cooked through (no pink meat!)

Once softened, add your red Thai curry paste and ginger & garlic paste with a pinch of salt

Heat a medium, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

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

While the egg is cooking, add the cooked rice to the pan with your soy sauce and give everything a good mix up until fully combined – this is your Thai-style sausage fried rice