|Eggs on Rice - breakfast, lunch, or dinner of champions
||[Aug. 11th, 2010|10:30 am]
Om Nom Om Nom, a semi-private cooking community
This has been my staple mean for the last several months. It's inexpensive, quick and easy to prepare, and relatively high in nutrients (add some stir fried veggies for extra oomph). The trick is getting some great rice - jasmine rice by the 10 lbs is a good option at asian stores, basmati or otherwise at the indian or pakistani stores - and some furikake that you like. I personally enjoy the stuff with sesame, seaweed, and masago (flying fish roe) or salmon bits. A jar of furikake is enough to last you at least 20 eggs-on-rice meals, and at around 3$ each, that makes things pretty affordable.|
Eggs on Rice
2 c cooked rice of your choice
1 tbsp chili sauce (or to taste - this could be anything from siracha to sweet chili sauce to something really mild)
1 Tbsp furikake (found in the japanese section of big supermarkets, or at asian specialty stores)
1 T oil (sesame gets you extra points)
Make sure your rice is nice and hot - spread it out in a two-fried-egg sized bowl or on a plate. Sprinkle with chili sauce.
Heat oil in skillet. Crack eggs into oil to fry sunny side up (or over easy if you're that kind of person). Before whites have a chance to set, sprinkle with furikake. Finish cooking to desired doneness and spread over rice. Devour.
I like it with the yolks still runny and golden.