Ingredients:
- 1 cup Leftover Rice (basmati, jasmine, or sushi rice are best)
- 2 tbsp Canola Oil
- 1 Egg
- 1/4 cup Basil
- 1/4 cup Cilantro
- 1/2 cup Beans Sprouts
- 1/2 tbsp Hoisin Sauce
- 1/2 tbsp Hot Sauce
- 1 tsp Sesame Seeds
- 1 Red Chilli, sliced
Instructions:
- Place an oiled non-stick pan over medium-high heat. Once you have reached the temperature, drop in 1 cup of left over rice. Using the back of a spatula press down on the rice to form a pancake shape that is about 1 ½ cm thick. Allow the rice to fry until totally crispy. About 5+ minutes. Don’t rush this process. Once the rice is a deep yellow colour, gently flip and fry the second side. Once second side is crispy, remove from pan and set aside.
- Using the same pan, crack in an egg. I prefer my eggs sunny side up as the yolk makes a lovely sauce for this dish. Once egg is done cooking remove it from the pan and place ontop of the crispy rice pancake.
- Now drizzle over the hoisin and sriracha, followed by the herbs, sesame seeds, and chillis. Serve warm!