The classic combination of eggs and rice make this Chinese-style dinner something easy and tasty that you can whip up after work.
- Heat the oil in a saucepan over medium heat. Add the ginger and garlic. Cook, stirring, for 30 seconds or until aromatic. Stir in the rice. Add the water and stock cube. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender. Stand, covered, for 5 minutes. Fluff the rice with a fork.
- Meanwhile, add enough extra grapeseed oil to a large, deep frying pan to come 1.5cm up the side. Heat over medium heat. Add 2 eggs to the oil. Cook for 2 minutes or until golden, puffed and white is just set. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat with remaining eggs.
- Divide rice among plates and top each with an egg. Drizzle with oyster sauce and sprinkle with shallot and chilli. Serve with steamed greens.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set