serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Five-Minute Dinner
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 560 g (3 cups) warm cooked Japanese rice
- 1 tbsp olive oil
- 80 g (½ cup) diced ham
- 20 g (¼ cup) freshly grated parmesan, plus extra to serve
- 40 g butter
- 4 eggs, lightly beaten
- salt and ground black pepper, to season
Instructions
- Scoop the warm rice into your serving bowls just before you start cooking the eggs.
- Heat a non-stick frying pan over medium heat. Add the olive oil and ham and fry the ham for about 1 minute or until it just starts to brown. Scatter the parmesan over the ham and just as the cheese starts to melt, add the butter and eggs. Slowly push the eggs toward the centre of the pan as the butter melts. Season with a little salt about halfway through.
- When the eggs are nearly set, place on top of the rice, scatter with more parmesan and grind over lots and lots of black pepper.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Five-Minute Dinner
