• 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.


  • 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


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse