Chinese Fried Eggs

Ingredients

* A variation of Kylie’s Mrs Jang’s fried eggs
Serves 2

1 ½ cups veg oil
4 free range eggs
1 tablespoon vegetarian (mushroom) oyster sauce
White pepper
2 spring onions
2 birds eye chilli, sliced
Crispy shallot chips
Crispy garlic chips

Coriander leaves
Steamed rice

Method

Heat oil in a wok, to a shimmer.
Crack eggs in a small bowl, and pour into the hot oil.
After a minute reduce the heat to moderate, allowing the underside of the eggs to become firm yet the yolks are still runny.

Carefully lift the eggs out, tip the oil out of the wok, and return the eggs to crisp up on the bottom for a few minutes.

Gently remove the eggs, drain off any excess oil and place in a bowl on top of some steamed rice.
Top with a sprinkle of chilli, coriander, spring onion and crispy shallot and garlic chips and drizzle with oyster sauce.
Garnish with coriander leaves and serve.