Serves 4, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
FOR THE EGG
4 free-range eggs
1 tbsp of sesame oil
1 tbsp of soy sauce
1 tbsp of coconut oil
FOR THE RICE
2 cups of cashew nuts
2 cups of cooked pork
Salt and pepper
1 vegetable stock cube
1 cup of soybeans
2 red chillies, chopped
2 cups of cooked brown rice
METHOD
FOR THE EGGS
Break the eggs into a jug and add the sesame oil and soy sauce and whisk.
Heat the coconut oil in a pan and pour in the eggs; move and tilt the pan so the egg is even.
Keep the heat at a medium temperature and cook for 3-4 minutes.
Check the underside of the egg is cooked then place under the grill for 5 minutes.
Remove from the heat and allow to cool, then slice into even squares.
FOR THE RICE
In the same pan heat some more coconut oil and gently toast the cashew nuts.
Then add the cooked pork and season, break in the stock cube and add ½ a cup of water, simmer for a couple of minutes, then add the soybeans and chillies.
Stir until the beans heat through then add the rice and stir, then finally add the egg.
Top with the remainder of the chillies and serve.