Flash-fried rice with fried egg and togarashi

• Ingredients
• Nutrition

•  2 tbs rice bran oil
•  2 garlic cloves, finely chopped
•  1 long red chilli, seeds removed, finely chopped
•  2 tsp grated ginger
•  1 cup trimmed, sliced snow peas
•  4 cups cooked white rice
•  1 tsp caster sugar
•  2 tsp fish sauce
•  2 tbs light soy sauce
•  1/3 cup (50g) roasted unsalted peanuts, finely chopped
•  4 spring onions, thinly sliced on an angle, plus extra shredded to serve
•  4 eggs
•  1 tbs shichimi togarashi (see notes)
•  Coriander sprigs, to serve
• 
  
• Step 1
  Heat a wok over medium-high heat. Add 1 tbs oil and stir-fry garlic, chilli and ginger for 15 seconds or until fragrant. Add the snow peas and stir-fry for 1 minute, then add rice and stir-fry for 1 minute or until heated through. Add sugar, fish and soy sauces, peanuts and thinly sliced spring onion, stirring until sugar dissolves. Remove pan from heat, cover and set aside.
• Step 2
  Heat remaining 1 tbs oil in a separate frypan over medium-high heat. Break eggs into pan and fry until cooked to your liking.
• Step 3
  Divide rice among 4 bowls, top with an egg and sprinkle each with 1 tsp shichimi togarashi. Scatter with coriander and shredded spring onion.