Crispy Chilli Fried Eggs with Lemongrass Curry Sauce & Mint

Steps

1. Bring a medium pot of water to the boil (see tip).
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Meanwhile, finely chop broccoli and add to pot for final 3 minutes of cook time. Drain well, then return to pot. Season to taste with salt.
3. In a small pot, combine all sauce ingredients together and bring to the boil on medium-high heat. Once boiling, reduce heat to medium-low and simmer for 3-4 minutes, until thickened. Cover and keep warm.
4. Heat oil in a large fry-pan on medium-high heat. Crack eggs into pan and cook for 2-3 minutes, until golden underneath. Sprinkle eggs with chilli sesame spices, cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking.
5. Thinly slice cucumber and pick mint leaves. Toss all salad ingredients together in a large bowl with a pinch of salt.
6. Rice, salad and sauce topped with eggs.