serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
In A Pinch
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 tbsp olive oil
- 2 eggs
- 1½ cups cooked Koshihikari rice
- finely shredded coriander leaves, to serve
Furikake (makes extra)
- 1 tbsp garlic flakes
- 1 tbsp onion flakes
- 1 tbsp dried parsley flakes
- 2 tsp smoked paprika
- 1 tsp Korean chilli powder
- 1 tsp chilli flakes
- 2 tbsp curry powder
- 1 tsp garam masala
- 2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tbsp ground cumin
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp ground black pepper
- 1 tsp toasted sesame seeds
- 1 tsp black sesame seeds
- 1 tsp salt flakes
- 1 tbsp vegetable stock powder
Instructions
- To make the furikake, in a medium bowl, combine all the ingredients and mix well. Transfer to an airtight bag for storage.
- Heat the olive oil in a small frying pan over medium-low heat. Add about a tablespoon of the furikake and crack the eggs on top. Scatter a little more of the furikake directly on top of the eggs. Fry on medium-low heat for about 5 minutes, or until the eggs are set. Slide the eggs on top of the rice and scatter with coriander to serve.
Photography by Jiwon Kim.
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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
In A Pinch
