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RICE + EGG + GINGER AND SPRING ONION SAUCE

Heat 1 tablespoon of flavourless oil and fry 2 medium cloves/1 tablespoon chopped garlic until lightly golden.

Add 1 cup/260g cooked long-grain rice (I used leftover jasmine cooked in chicken stock + soy sauce), salt to taste and stir-fry until heated  through.

Add 1 tablespoon ginger and spring onion sauce.

Fry EGG, preferably sunny side up. Don’t be scared, you want to get it a little crisp around the edges.

Assemble and enjoy.



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