Serves 2

Prep: 15 min

Cook: 10 min

Ingredients

25g coriander

1 large egg

2 tbsp groundnut oil

1 large garlic clove

25g chunk fresh ginger

100g spring onions

50g chorizo extra (from M&S) or 50g sliced chorizo

50g diced smoked streaky bacon

1 tbsp Thai fish sauce

1 tbsp dry sherry

1 tsp Maggi Seasoning or 1 tbsp soy sauce

300g cooked basmati rice

Method

Finely chop the coriander leaves. Beat the egg with 1 tbsp of the coriander and 1 tsp groundnut oil. Peel and finely chop the garlic and ginger. Trim the spring onions, finely slice the green but chop the white slightly thicker. Set aside 2 tbsp green. If necessary, peel and finely slice the chorizo.

Mix together the fish sauce, sherry and Maggi or soy sauce. Heat the wok, add the remains of 1 tbsp groundnut oil and briefly scramble the egg, tipping it on to kitchen paper before it sets. Wipe out the wok, add the remaining 1 tbsp oil, swirling it round the pan. Add the bacon and cook briskly, tossing until golden.

Add the bulk of the spring onions, garlic and ginger, stir-frying for a couple of minutes until wilted and aromatic. Add the chorizo, stirring until glistening. Add the rice, fish sauce cocktail and stir-fry for about a minute to heat through. Add the reserved spring onions and coriander.

Toss then add the egg, breaking up the pieces as you give a final stir-fry. Serve immediately.

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