Chilli Salt Crunchy Leftover Rice with Crispy Fried Eggs

Difficulty: Easy | Prep: 5 min | Cook: 20 min | Total: 25 min | Serves: 2 | Dietary: Gluten-Free, Vegetarian

That container of rice from last night's takeaway is about to be the best thing you eat this week. Pressed flat into a hot pan, it goes crunchy and golden on the bottom, then a couple of eggs fry right on top. A good shake of Chooki's Chilli Chicken Salt at the end brings the heat and the salt in one go.

Step 1: Break Up the Rice

Tip the cold rice into a bowl and break up any clumps with your fingers. Drizzle over the tamari and sesame oil and toss so every grain is lightly coated. Cold rice is the trick here. Fresh rice is too wet and turns to mush instead of crisping.

Step 2: Press and Leave It Alone

Heat the vegetable oil in a large cast iron or heavy non-stick pan over medium-high heat until it shimmers. Add the rice and press it into a flat, even layer with the back of a spatula. Now leave it. Don't stir for 8 to 10 minutes, until you can hear it crackling and the edges look golden and dry. Lift a corner to check: you want a deep brown crust underneath.

Step 3: Fry the Eggs on Top

Scatter the spinach over the rice, then make four shallow wells and crack an egg into each. Turn the heat down to medium, cover with a lid or a baking tray and cook for 3 to 4 minutes, until the whites are set and the yolks are still runny.

Step 4: Season and Serve

Sprinkle the Chooki's Chilli Chicken Salt over the eggs and rice while it's all still hot so it sticks. Pile on the spring onions and squeeze over a lime wedge. Bring the pan straight to the table and scrape up the crunchy bits from the bottom as you go.

Tip: Don't crowd the pan. If you're doubling it, cook it in two batches, because a thick layer of rice steams instead of going crunchy.