Breakfast, lunch, dinner. Simple comfort food.
4 cloves of garlic finely diced
3 spring onions white part only finely sliced
1/3 cup vegetable oil
3 spring onions green part only finely sliced and left in water with ice cubes (Garnish)
2 eggs per serve
a little extra vegetable oil for frying
3 drops of sesame oil (Yeo's) per serve
Approx 1 cup cooked steamed rice per serve
Soy (Lee Kum Kee) to serve
good quality sriracha chilli sauce to serve
sliced chilli for garnish
Step 1: Fry Garlic and spring onion in vegetable oil until just starting to turn blonde in colour, remove from heat and reserve in the oil in a heat proof bowl. It is important to get the garlic and spring onion off the heat when colour is changing as it will continue to cook in the hot oil even when removed from the flame.
Step 2: In a non-stick pan heat a little vegetable oil with a few drops of sesame oil, allow to smoke a little then add eggs (Be mindful off spitting oil). Place a lid over the eggs and allow the eggs to cook for no longer than a minute. In this process the eggs will be crispy fried on the bottom and steam on top. Remove from heat but allow temp to drop a little before removing the lid this will also allow the egg a little more cooking time. Important: Do not overcook the yolk.
Serving: Place approx a cup of cooked steamed rice in a bowl and top with eggs. garnish with reserved green spring onion and sliced chilli. Serve soy, chilli sauce and fried garlic and spring onion alongside in separate bowls and add these to individual taste.
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