Egg Rice
Directions
- 1Finely chop the spring onion.
- 2Crack eggs into a bowl.
- 3Scramble the eggs.
- 4Melt butter in a pan.
- 5Add the chopped spring onion to the melted butter.
- 6Add the garlic and ginger to the pan and gently sauté for about a minute.
- 7Pour the scrambled eggs into the pan.
- 8Cook the eggs until they are hard scrambled.
- 9Take some warm rice from the rice cooker and put it in a bowl.
- 10Add soy sauce to the rice and eggs.
- 11Add a touch of sesame oil.
- 12Add a splash of rice wine vinegar.
- 13Add a small pinch of salt.
- 14Mix all the ingredients together.
- 15Finish with the green top of the spring onion.
- 16Add a little bit of chili crunch.
- 17Mix again and serve.
Ingredients
- Spring onion
- Eggs
- Ginger sesame oil
- Confit de Garlic
- Butter
- Warm rice
- Soy sauce
- Sesame oil
- Rice wine vinegar
- Salt
- Chili crunch
Equipment
Cutting boardKnifeRice cookerBowlSpoonPanSpatula
Tips
- If you don't have ginger sesame oil or confit de garlic, use grated garlic and ginger, or omit them.
- The scrambled eggs should be a 'hard scramble', not a soft French scramble.
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