Recipes using: Egg, Rice

Time: 10 minutes

Ingredients: Cooked Rice, Eggs, Soy Sauce, Optional: Green Onions, Sesame Oil

Procedure:

Whisk eggs with a pinch of salt and pepper.
Scramble eggs in a lightly oiled pan and set aside.
In the same pan, add cooked rice and stir-fry until heated through.
Add scrambled eggs back to the pan and mix well.
Season with soy sauce. Add green onions and a dash of sesame oil (optional) before serving.

Time: 15 minutes

Ingredients: Cooked Rice, Eggs, Ketchup, Optional: Milk, Butter

Procedure:

Whisk eggs with a splash of milk (optional) and a pinch of salt and pepper.
Heat butter in a pan over medium heat.
Pour egg mixture into the pan and cook until almost set, but still slightly runny in the center.
Quickly add rice to the center of the omelette.
Fold the omelette in half or roll it into a football shape and slide it onto a plate.
Drizzle with ketchup and serve immediately.

Time: 10 minutes

Ingredients: Cooked Rice, Eggs, Chicken or Vegetable Broth, Optional: Soy Sauce, Green Onions, Ginger

Procedure:

Heat broth in a saucepan until simmering.
Slowly drizzle beaten eggs into the simmering broth, stirring gently to create egg ribbons.
Add cooked rice to the soup and heat through.
Season with soy sauce and add finely grated ginger (optional).
Garnish with chopped green onions before serving.

Time: 15 minutes

Ingredients: Cooked Rice, Eggs, Soy Sauce, Optional: Vegetables (Peas, Carrots), Garlic, Oil

Procedure:

Heat oil in a wok or large pan.
Add minced garlic (optional) and stir-fry for a few seconds until fragrant.
Add vegetables (optional) and stir-fry until tender-crisp.
Push vegetables to the side and crack eggs into the pan. Scramble the eggs.
Add cooked rice to the pan and stir-fry with the eggs and vegetables.
Season with soy sauce and stir well until everything is heated through and combined.