Preparation – step by step recipe
- Cook the rice and let it cool completely.
- Heat a Cicla frying pan or Cicla wok over high heat with a bit of oil. Briefly sauté the garlic and ginger. Add the carrot and zucchini and stir-fry for 3–4 minutes.
- Add the rice and cook over high heat. Break up the grains and let them lightly crisp.
- Add the soy sauce, fish sauce and sesame oil. Mix well and taste.
- Stir in the bean sprouts and spring onions. Finish with fresh cilantro and a squeeze of lime juice.
- Fry the eggs until the edges are crispy and place them on top of the rice.
Tip: got some leftover chicken? Just add it in and you’ll instantly turn this into a more filling, satisfying meal—without making it any more complicated.
