- serves 1-2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp chilli crisp
- 1 spring onion, thinly sliced, whites and greens separated
- 2 eggs
- Steamed rice, soy sauce, white pepper, to serve
Instructions
- Heat a medium wok over medium heat, then add the vegetable oil, then the chilli crisp oil. Fry the spring onion whites and crack the eggs on top. Add a spoonful of water around the edge of the wok and cover, allowing the eggs to steam cook to your liking.
- Remove the pan from the heat and slide the eggs onto rice. Drizzle with soy sauce, sprinkle with white pepper and sprinkle with the spring onion greens.
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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.
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