Ingredients
Method
1.Heat oil in a wok on high. Cook eggs, turning frequently, for 3-5 mins, until golden brown all over. Remove from wok and set aside.
2.Drain all but 1 tbsp of oil from wok. Reduce heat to medium. Cook sugar for 30 secs, until dissolved. Add tamarind and soy and stir-fry for 2 mins, until thickened. Remove from heat.
3.Divide rice between bowls. Halve eggs and place on top. Pour sauce over egg. Scatter with fried eschalots, chilli and coriander, and serve.