Asian-style fried egg on bean sprout salad

Ingredients (serves 4)
* 250g bean sprouts
* 150g snow peas, thinly sliced on the diagonal
* 2 spring onions, thinly sliced on the diagonal
* 1 long red chilli, thinly sliced
* Canola oil, for frying
* 4 eggs
Dressing
* 2 1/2 tbs rice vinegar
* 1 tbs reduced-salt soy sauce
* 1 tbs caster sugar
* 1 tsp sesame oil


Method
1. For the dressing, whisk together all the ingredients in a small bowl.
2. Place bean sprouts, snow peas, spring onion and chilli in a large bowl.
3. Add the dressing, then toss gently to combine.
4. Fill a wok with about 6cm of canola oil and place over high heat. When hot (almost smoking), crack an egg into the oil. Fry about 30 seconds each side, turning with a slotted spoon, or until the egg is golden and puffed. Remove and drain on paper towel. Repeat with the remaining eggs.
5. Divide the salad among serving plates, reserving a little for garnish. Top each plate with an egg and garnish with reserved salad.

Source
delicious. - Page 186
Recipe by Nancy Duran