Burnt Butter Fried Rice with Fridge Veg & Crispy Egg

The burnt butter fried rice is my go-to when there’s cold rice and a handful of vegetables in the drawer. It’s simple, fast, and deeply satisfying.

1. Melt the butter in a large wok set over a medium heat. Let it foam and cook, swirling and stirring occasionally for about 2-3 minutes, until the butter turns a golden brown colour and starts to smell nutty.
2. Add a splash of water, the carrots, white parts of the spring onion and the green beans and cook for a minute until fragrant, stirring constantly. Add the garlic and cook for a further minute, then add the cold rice, breaking up any clumps with a spatula and stir well to coat evenly in the brown butter mixture.
3. Drizzle in the soy sauces and sesame oil and stir-fry for about 4-5 minutes, letting the rice get slightly crispy in spots. Add the baby spinach and allow to wilt then season the rice with salt and white pepper to taste. Turn off the heat and serve into bowls.
4. To fry the eggs, heat a good glug of neutral oil in a frying pan until just before it begins to smoke. Add the eggs and fry for 2-3 minutes until they become crisp and golden on the edges, while the yolk remains runny then place an egg on top of each bowl of fried rice.
5. Garnish with the sliced spring onion greens, and some crispy chilli oil.

3½ tablespoons butter

1 carrot, peeled and finely diced

2 spring onions, sliced, whites and greens separated

1½ cup green beans, sliced in half lengthways

4 cloves garlic, finely chopped

2½–3 cups cooked, cold rice

A few handfuls of baby spinach

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp sesame oil

Salt and white pepper, to taste

Neutral oil, for frying

4 large eggs

To serve:

Crispy chilli oil

50g butter