Method
1. Pre-cook the rice and make sure it is cold. This is a great dish to use up leftover rice (remember the weight of the rice is for already cooked rice)
2. Add shallot, garlic clove, fresh chilli, ginger and extra virgin olive oil to the TM5 bowl
3. Chop with MC on - 5 sec, speed 5
4. Sauté - 5 sec, Varoma, speed 1
5. Then add soy sauce, fish sauce, sriracha sauce, apple cider vinegar, ground turmeric and golden caster sugar to the sauce
6. Blend with MC on - 5 sec, speed 4
7. Add extra virgin olive oil to a clean large cast iron skillet or wok
8. Heat until smoking fry
9. Add white rice
10. Fry until starting to get fragrant - approx 5 min
11. Add spring onion, red bell pepper and fresh chilli to the large cast iron skillet
12. Toss until the vegetables just begin to cook, then scoot everything to the side
13. Add egg to the large cast iron skillet
14. Stir until just cooked
15. Add the sauce mixture through and toss
16. Serve hot drizzled with sesame oil, some sesame seeds and the lime juice