Curried egg furikake

For a fast and flavoursome meal in minutes, look no further than Adam Liaw's curried egg furikake. This recipe makes extra furikake to use for future meals.

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 2 eggs
• 1½ cups cooked Koshihikari rice
• finely shredded coriander leaves, to serve

Furikake (makes extra)

• 1 tbsp garlic flakes
• 1 tbsp onion flakes
• 1 tbsp dried parsley flakes
• 2 tsp smoked paprika
• 1 tsp Korean chilli powder
• 1 tsp chilli flakes
• 2 tbsp curry powder
• 1 tsp garam masala
• 2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp ground cumin
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp ground black pepper
• 1 tsp toasted sesame seeds
• 1 tsp black sesame seeds
• 1 tsp salt flakes
• 1 tbsp vegetable stock powder

Instructions

1. To make the furikake, in a medium bowl, combine all the ingredients and mix well. Transfer to an airtight bag for storage.
2. Heat the olive oil in a small frying pan over medium-low heat. Add about a tablespoon of the furikake and crack the eggs on top. Scatter a little more of the furikake directly on top of the eggs. Fry on medium-low heat for about 5 minutes, or until the eggs are set. Slide the eggs on top of the rice and scatter with coriander to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.