Method

• Fry chilli, ginger and garlic in veg oil, then add in the Rudd’s White Pudding by crumbling it into pieces. Fry until it browns.
• Add in the sliced spring onions and brussels sprouts. Toss and stir fry, cook the rawness out of them but retain the crunchy texture.
• Crack the egg mixture and start to scramble, when texture stiffens add the cold rice.
• Toss everything really well so that it is mixed thoroughly.
• Season the rice with soy, rice wine vinegar and fish sauce.
• Plate up on a big oval dish, garnish with chopped coriander and a good dash of siracha sauce.

Ingredients

• 280g Rudd’s White Pudding
• 400g Leftover rice
• 300g Brussel sprouts
• 150g Spring onion, sliced
• 2 Eggs, beaten
• 1 Bunch coriander
• 50g Chilli
• 50g Ginger
• 50g Garlic
• Soy, rice wine vinegar and fish sauce to season