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Ginger & turmeric rice with crispy egg

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By

Caroline Griffiths

Abstract

The crispy rice makes this breakfast bowl extra delicious – I find my large cast iron frying pan gives me the best result.

The rice can be cooked the day before and stored in an airtight container in the refrigerator (or use leftovers from last night’s dinner). Gently break it up with your hands before cooking.


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