Eggs with rice

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Eggs with rice

Yield 4

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

It’s holiday/ weekend food. Can’t be eaten at any hour with any drink

Ingredients

• 500g mushrooms, roughly chopped
• 2 cloves garlic, crushed
• 2 spring onions, finely chopped
• 1 tbsp butter
• 1/4 cup water
• 10 eggs
• 100ml chicken stock
• 1 tbsp sesame oil
• 2 tsp grated ginger
• 1 tbsp Shaoxing rice wine
• Pinch of salt
• Steamed rice and greens for serving
• Optional: chili crisp oil

Instructions

1. Sauté mushrooms with crushed garlic and chopped spring onions in a frying pan with butter and water, covered, for 15-20 minutes until tender. Then uncover to evaporate excess liquid.
2. In a separate bowl, whisk together eggs, chicken stock, sesame oil, grated ginger, Shaoxing rice wine, pinch of salt, and chopped spring onion.
3. Pour the egg mixture over the mushrooms in the pan and cover. Steam cook gently for about 20 minutes.
4. Remove the lid and softly push the eggs around the pan until they just set.
5. Turn off the heat and remove from the stove.
6. Serve with steamed rice and greens. Optionally, add a dollop of chili crisp oil on top.

Nutrition Facts

Calories

317

Fat

21 g

Sat. Fat

6 g

Carbs

13 g

Fiber

2 g

Net carbs

11 g

Sugar

3 g

Protein

19 g

Sodium

234 mg

Cholesterol

418 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.