Asian Style Eggs
Home style cooking and comfort food. Asian specialties which I enjoyed as a kid, it’s the kind of food which isn’t fussy, is very homely and delivers big on flavour (with) surprisingly few ingredients.
I love these dishes…
What could be better, than coming home to a quick fix meal that with a few pantry items will nourish your tummy & soul. Try these today, you won’t be disappointed.
So here they are, Mum’s Eggs, my style and my version of Rice Juk with coconut milk
This used to be a favourite snack after school. It takes minimal time as you simply boil some rice, chop the garnishes whilst it cooks and fry an egg or two. That’s it!
Ingredients: serves 1
2 cold eggs, fresh from the fridge.
1 clove of garlic, finely chopped
1 tsp of grated ginger
1 tsp of sugar
1 tsp of chilli flakes (optional)
Pinch of salt,
Couple of chopped spring onion greens,
Vegetable Oil for the pan,
Steamed rice & Soy sauce to serve,
Cook rice and chop condiments for the eggs, set aside.
Oil your frying pan and place onto a high heat. Add the garnishes, sugar and salt & fry off.
Crack the eggs over the garnishes. Once the cold egg hits the pan, it takes on those crispy crunchy edges that you often get with Asian stir fries, sadly warm eggs won’t do this.
When the eggs are cooked to your liking, remove from pan and serve over the freshly steamed rice. Serve with a splash of soy and an extra sprinkling of chilli flakes & sugar.
This dish is best made with left over rice from the day before. This is a vegan version, my secret ingredient being one part coconut milk and one part water. The condiments are what really make this delicious and I’ve outlined what I like to use below. (Traditionally in Chinese homes, they might add pork or fish etc)
Time: 15 mins
1 cup of rice per person
Tin of coconut milk, I used a small can 165 ml, (5.6 oz)
Fried shallots, (usually found in Asian aisle of the supermarket or Chinatown)
Spring onion stems, chopped for a garnish
The idea is to cover the cooked rice in the pot with one part water and one part coconut milk. Add a good pinch of salt and bring to the boil. The cooked rice with separate into a kind of creamy porridge or (Juk), it takes about 10 minutes or so.
If you like a thicker consistency, cook for longer but if you like your porridge soupy, 10 minutes should be fine. Adjust seasoning with more salt if required.
Get your condiments ready and chopped/grated,
Lastly ladle your rice Juk into a bowl and garnish. I usually add the grated ginger, spring onion slices and then the crispy fried shallots,