Friday, 18 July 2014

Oriental Style Scrambled Eggs and Rice Bowl

This, perhaps, tops my list of favourites. Eggs fried and scrambled, with soy sauce, ginger and spring onions.You can have it on toast or have it the way I like it...on plain rice. Add a dash of extra soy sauce, some pickled chilies and vinegar and top it up with some toasted sesame seeds for that bite. Add some shredded boiled chicken to your bowl and you have a wholesome meal, not just for breakfast, but any time of the day! Sometimes I even add caramelised sesame seeds. It simply changes the dynamics of the dish I tell you.


Eggs - 4
Finely chopped Spring Onion - 1/2 cup
Ginger juice - 2 tbsp
Minced garlic - 1 clove
Soy sauce - 1 tbsp
A pinch of sugar
Salt to taste
Chili flakes to taste


Whisk the eggs with salt, sugar, ginger juice, minced garlic, soy sauce and chili flakes.

Heat oil in a pan and add the spring onions, fry for a couple of minutes.

Add the egg and let cook for a minuted on one side, before you scramble. Do not stir, flip over in parts instead. We want fluffy, browned, large flakes. It must look like a shredded fried egg.

To serve: On a bed of rice with a dash of soy sauce and some chili-vinegar. 

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