The BBC Saturday Kitchen regular brings new life to leftovers
TV chef
Gochujang butter fried rice
SERVES 4 PREP 5 mins plus optional chilling COOK 20 mins EASY V
250g basmati rice
2 garlic cloves, grated
30g salted butter
1 tbsp gochujang (Korean chilli paste)
200g long-stem broccoli, stalks
chopped into small pieces
1 tbsp sesame oil
75ml groundnut or vegetable oil
4 eggs
1-2 tbsp soy sauce (to taste)
4 spring onions, thinly sliced
1 red chilli, finely chopped
drizzle of oyster sauce and coriander leaves, to serve (optional)
1 Rinse the rice, tip into a saucepan and cover with 500ml cold water. Season with salt, cover and bring to the boil, then simmer gently for 8 mins. Remove from the heat and leave to stand with the lid on to steam for 2-3 mins more. Fluff up with a fork. Spread out on a metal baking sheet to cool quickly. If you have time, chill it for half an hour.
2 Mash the garlic and butter together with the gochujang.
3 Put a large non-stick frying pan over a high heat and add the broccoli and a splash of water. Cover and steam for 2 mins, then uncover and continue to cook until all the water has evaporated.
4 Drizzle the sesame oil into the broccoli pan, then add the cold rice and fry until piping hot. Toss the gochujang butter through.
5 Meanwhile, heat the groundnut or veg oil in a second frying pan over a high heat. Break in the eggs; they will puff up and go crispy around the edges. Cook until set to your preference, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
6 Add the soy sauce and most of the spring onions to the rice and toss together, then divide into four bowls and top each with a fried egg. Scatter over the chilli and the remaining spring onions, and finish with a drizzle of oyster sauce and coriander
