serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Simple Supper
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp vegetable oil
- 8 garlic cloves, sliced
- 4 spring onions, finely sliced
- 50 g butter, diced
- 750 g (4 cups) cold leftover cooked jasmine rice, cold
- 1 tsp chicken stock powder
- salt and white pepper, to season
- 1 – 2 eggs
- shredded nori and kimchi, to serve
Instructions
- Heat a wok or large frying pan over medium heat and add the oil. Add the garlic and half the spring onions and fry until fragrant and the garlic is lightly browned.
- Add the butter and allow to melt. Add the rice and season with chicken stock powder and salt. Press the rice against the side of the wok to break up any clumps. Fry the rice until toasted and softened.
- Meanwhile, heat a drizzle of oil in another large frying pan over medium high heat. Crack the eggs into the pan and fry until cooked to your liking. Alternatively, to cook the eggs in the same pan as the rice, once the rice has toasted and softened, move to the side of the pan, add the eggs and mix until the eggs start to firm. Stir the egg through the rice with the remaining spring onions.
- Season the rice with white pepper and serve with shredded nori and kimchi.
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
Simple Supper
