Dan Dan Egg-Fried Rice

This dish is a mash-up between egg-fried rice and the Sichuan classic Dan Dan Noodles. The result is heavenly. Crispy, spicy mince, perfectly cooked rice and the fluffiest of fluffy nuggets of egg all perfectly seasoned with soy sauce. Winner.

This version is actually vegetarian as I used soya mince but you can use pork (as is traditional) or any mince you like for that matter. The inspiration for the recipe came from one of my favourite books - Donal Skehan's Super Food in Minutes.

Dan Dan Egg-Fried Rice
Serves 4

oil

250g pack microwave rice

10g fresh ginger, finely chopped

3 garlic cloves, finely chopped

1 red chilli, finely chopped

6 spring onions, sliced

400g mince (I used soya but you could use any)

2 tsp shichimi togarashi or Chinese five spice

200g shredded kale, tough stalks removed

150g baby spinach

2 tbsp soy sauce, plus extra to serve

1 tbsp Worcestershire sauce

2 free-range eggs, beaten

freshly ground black pepper

Steam the rice in a microwave for 2 minutes, then tip into a bowl and leave to cool.

Meanwhile, heat a drizzle of oil in a large wok or frying pan. Add the ginger, garlic, chilli and most of the spring onions and fry for 2 minutes. Add the mince, shichimi togarashi/Chinese five spice and cook over a high heat until browned all over. You will need to keep breaking up the mince with your spoon/spatula.

Add the kale, spinach, soy sauce, Worcestershire sauce and a good grind of pepper together with a splash of water. Cover (use tin foil if the pan doesn't have a lid) and cook for around 3 minutes until the greens are tender. Tip into a large bowl.

Add another drizzle of oil to the wok or pan and heat over a medium heat. Add the beaten egg and swirl to coat the base of the pan thinly, like a pancake. Allow to cook for 1 minute until just set then add the cooled rice and beat to combine, breaking up the egg 'pancake'.

Return the mince and greens to the pan and continue to toss together. Taste and add a little more soy sauce if it needs it. Scatter over the remaining spring onions then serve piled into bowls with extra soy sauce on the side.