canola oil Archives

Salad recipes

Steak salad

35 minutes

Beef recipes

Birria-inspired oxtail tacos

45 minutes

Braai recipes

Tuna pasta salad

20 minutes

Chicken recipes

New York cart-style chicken and rice

45 minutes

Chicken recipes

Gem squash-and-chicken tray bake

1 hour

Crumbed recipes

Crunchy fried tomatoes with steak

15 minutes

Fish recipes

Whole baked trout

45 minutes

Braai recipes

Braaied sweet potato doughnuts

30 minutes

Curry recipes

Mussels in Thai green curry broth

25 minutes

Easter recipes

Pickled Fish mom’s way

35–40 minutes

Asian recipes

Taiwanese fried chicken

10 minutes

Asian recipes

Deep-fried egg with rice

2 minutes

Deep-fried egg with rice

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 minutes

Ingredients

canola oil, for frying
1 extra-large free-range egg
150 g cooked rice, for serving
chilli oil, for serving
soya sauce, for serving
spring onions, sliced, to garnish

Method

1. Heat the oil in a wok and crack the egg into the middle. Cook for 1–2 minutes, or to your preference. Use a slotted spoon to splash the hot oil over the egg to speed up the process.

2. Serve with the rice, chilli oil and soya sauce, garnished with spring onion.

Find more egg recipes here.

Stylist: Khanya Mzongwana
Food assistant: Unathi Taffa
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Amy Ebedes-Murray

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Steak salad

Birria-inspired oxtail tacos

Tuna pasta salad

New York cart-style chicken and rice

Gem squash-and-chicken tray bake

Crunchy fried tomatoes with steak

Whole baked trout

Braaied sweet potato doughnuts

Mussels in Thai green curry broth

Pickled Fish mom’s way

Taiwanese fried chicken

Deep-fried egg with rice

Deep-fried egg with rice

Ingredients

Method