Garlic Chilli Crisp Fried Rice
2 cups day-old cooked rice
- 4 tbsp Marion’s Kitchen Garlic Chilli Crisp
1 spring onion, roughly chopped
- 1 tbsp soy sauce
2 Sunny-side-up
Drizzle in the soy sauce, then add the remaining 2 tablespoons of the Garlic Chilli Crisp (including the crispy bits). Toss well to combine and allow the rice to caramelise slightly.
Stir through the chopped spring onion and cook for a further 30 seconds.
Remove from the heat.
Serves with the sunny side up and extra drizzle of garlic oil.
- * Use the oil from the garlic crisp to fry the eggs
