Spicy Egg Fried Rice with Chilli Sauce

1Heat a large pan or wok over medium heat and add a splash of oil.

2Add the diced potato (1 large) to the pan and sauté until golden brown and cooked through, about 8-10 minutes. Remove the potato (1 large) from the pan and set aside.

3In the same pan, add a little more oil if needed and sauté the chopped onion (1) until translucent, about 3-4 minutes.

4Push the onions to one side of the pan and crack the eggs (2) into the other side. Scramble the eggs (2) until fully cooked, then mix them with the onions.

5Add the cooked potatoes back into the pan and stir everything together.

6Add the boiled rice (2 cups) to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes until the rice is heated through.

7Pour in the soya sauce (2 tablespoons), red chilli sauce (1 tablespoon), green chilli sauce (1 tablespoon), and vinegar (1 tablespoon). Mix well to ensure the rice is evenly coated with the sauces.

8Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.

9Serve hot, garnished with chopped green chilies or spring onions if desired.