Crispy Rice with Eggs #easyrecipe #recipe

Crispy Rice with Eggs

Ingredients

• 1 scoop white rice
• Soy sauce or soup base, to taste
• 3 eggs, or adjust to appetite
• 1 whole spring onion, finely sliced, plus extra for garnish
• Algae oil, for the pan
• A little chili crunch

Method

1. Preheat a pan over medium-high heat and add algae oil, spreading it around the pan.
2. Add the rice and press it down with a spatula. Add a little more oil to the other side of the rice.
3. Cook for about 2–3 minutes, then flip. It’s fine if the rice doesn’t flip neatly.
4. Crack the eggs onto the rice, spacing them evenly. Use a spoon to break up the egg whites so they spread over the top.
5. Add the sliced spring onion and a little chili crunch. Cover and cook for 2–3 minutes, until the whites are nearly set.
6. Turn off the heat and leave the pan covered for 1 minute.
7. Slide the rice onto a plate and garnish with more spring onion. The intended result is crispy rice with runny yolks.

Equipment and Tips

You’ll need a pan with a lid, a spatula, a spoon, and a serving plate.

The presenter says the dish takes about five minutes of cooking time. Don’t worry if the rice breaks apart when you flip it.

Presenter/channel: Coco Larkin Cooks. No other sources are referenced.