The classic combination of eggs and rice make this Chinese-style dinner something easy and tasty that you can whip up after work.
Ingredients
- 1 tablespoon grapeseed oil
- 1 1/2 tablespoons finely grated fresh ginger
- 1 garlic clove, crushed
- 250g (1 1/4 cups) jasmine rice, rinsed
- 500ml (2 cups) water
- 1 Massel chicken style stock cube, crumbled
- Grapeseed oil, extra, to shallow-fry
- 4 eggs
- 2 1/2 tablespoons oyster sauce
- 2 green shallots, thinly sliced diagonally
- 1 long fresh red chilli, thinly sliced diagonally
- Steamed Asian greens, to serve
Method
- Step 1Heat the oil in a saucepan over medium heat. Add the ginger and garlic. Cook, stirring, for 30 seconds or until aromatic. Stir in the rice. Add the water and stock cube. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender. Stand, covered, for 5 minutes. Fluff the rice with a fork.
- Step 2Meanwhile, add enough extra grapeseed oil to a large, deep frying pan to come 1.5cm up the side. Heat over medium heat. Add 2 eggs to the oil. Cook for 2 minutes or until golden, puffed and white is just set. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat with remaining eggs.
- Step 3Divide rice among plates and top each with an egg. Drizzle with oyster sauce and sprinkle with shallot and chilli. Serve with steamed greens.
Nutrition
2293 kj
Energy
28g
Fat Total
4g
Saturated Fat
6g
Fibre
15g
Protein
55g
Carbs (total)
All nutrition values are per serve
Notes
Keep the green ends of the green shallots and add to stocks, or thinly slice and stir through mash for a mild onion flavour.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0