1 red Trinidad Moruga Scorpion or 1 red Scotch Bonnet or 2-3 red jalapeños (wuss!)
1/2 a handful dried anchovies
sunny side up egg
Place the onion, garlic, chillies and anchovies in a chopper and chop to a paste. Doesn’t have to be too fine. Set aside.
Heat the oil in a wok or large frying pan on medium hight heat.
Fry the the other half handful of anchovies for about a minute and place on a kitchen paper lined plate to absorb excess oil. Stop frying at the medium brown colour stage as the anchovies will continue browning a little once out of the oil. Set aside.
Pour out all but about 1 tbsp of the oil and place the wok back on medium high heat.
Fry the chopped up ingredients for about 1 minute until beautifully fragrant.
Add your chosen protein and salt and cook for about 3-4 minutes until cooked.
Tip the rice and soy sauces in and stir vigorously to mix for about 1 minute.
Push the rice to one side, and pour the egg in and leave it to set for about 30 seconds.
Flip the rice onto the egg and stir to mix and break the egg up.
Turn the heat off, scatter the spinach all over and once again, mix to lightly wilt the spinach.
Serve immediately with the fried anchovies on the side and any extra toppings you fancy as mentioned above.
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