Fry finely chopped shallot in a little butter until golden and sweet.
Add a small amount of mild chili.
Add the rice, which you toast slightly, turning constantly.
Put a lid on, once toasted, so the rice keeps warm.
Divide the leftover rice between bowls (if I make a cup of rice for dinner for the kids I usually have enough for me the next day, so make two cups if you know you want to make this the day after).
Mix through the capsicum and rocket, and season with salt and pepper.
Add a small knob of butter to a hot fry pan, fry the egg so it is really crispy on the bottom but the yolk is still runny. Repeat this step for each bowl of fried rice.
Place the egg on top of the fried rice, add a sprinkle of chives, and a good glug of extra virgin olive oil.
Cut the up through the rice so the yolk mixes into the rice.
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