Egg Rice
Directions
- 1Finely chop the spring onion.
- 2Crack 6 eggs into a glass bowl and scramble them.
- 3Melt some butter in a pan.
- 4Add the chopped white part of the spring onion to the pan.
- 5Add the ginger sesame oil and confit de garlic to the pan and gently fry/sauté for about a minute.
- 6Pour the scrambled eggs into the pan with the spring onion, garlic, and ginger.
- 7Scramble the eggs until they are hard scrambled.
- 8Add some rice from the rice cooker to a bowl.
- 9Add the scrambled egg mixture to the rice.
- 10Add some soy sauce to the rice and egg mixture.
- 11Add a touch of sesame oil to the mixture.
- 12Add a splash of rice wine vinegar.
- 13Add a small pinch of salt.
- 14Mix all the ingredients together thoroughly.
- 15Finish by sprinkling the green top of the spring onion over the mixture.
- 16Add a little bit of chili crunch.
- 17Mix again to combine all ingredients.
Ingredients
- Spring onion (white part)
- 6 Eggs
- Ginger sesame oil
- Confit de garlic
- Butter
- Rice
- Soy sauce
- Sesame oil
- Rice wine vinegar
- Salt
- Spring onion (green top)
- Chili crunch
Equipment
KnifeCutting boardRice cookerGlass bowlSpoonPanSpatulaFork
Tips
- If you don't have ginger sesame oil or confit de garlic, use grated garlic and ginger, or omit them.
- Cook the eggs to a hard scramble, not a soft French scramble.
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