In Asian

Serves 2


Fried shallots:

4 shallots, finley sliced into rings



1 Tbsp Staffords Peri Peri Oil

1 tsp Staffords Garlic Paste

1 tsp Staffords Ginger Paste

4 cups cooked & cold long grain white *rice, preferably day old

3 Tbsp Staffords Thick Soy Sauce

1 Tbsp Staffords Honey

4 spring onions, sliced


To serve:

2 fried eggs

Sliced cucumber

Sliced tomato


Neutral oil, for cooking

Salt and pepper, to taste

*If using freshly cooked rice – cook and then spread out on a baking tray and cool in the fridge completely.



For the fried shallots:

Prepare a baking tray lined with paper towel.

Add a few cm of neutral oil to a small saucepan.

Place over high heat and add the shallots.

Cook, stirring frequently, until shallots begin to sizzle.

Continue cooking, stirring often until shallots are golden brown.

Strain right away with a small metal sieve / strainer.

Drain on paper towel.

Spread out well so they crisp up.


For the rice:

Heat Staffords Peri Peri Oil in a large wok or frying pan.

Add Staffords pastes and cook for a minute until fragrant.


Add rice to wok and stir to coat.

Add Staffords soy sauce and honey.

Stir vigorously until rice is evenly coloured and hot throughout.

Stir through spring onions.

Taste to adjust seasoning.

Fry eggs sunny side up.

Divide rice between two plates and top each plate of rice with a fried egg. Season.

Garnish the plates with fresh cucumber and tomato slices and a generous shower of crispy fried shallots.

Serve and enjoy!


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