serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 5 tbsp vegetable oil
- 2 garlic cloves, roughly chopped
- 1 cm x 2 cm piece ginger, finely chopped
- 1 bunch gai lan, thinly sliced
- Salt and ground white pepper
- 2 eggs
- 6 cups cooked koshihikari or jasmine rice
- 1 tsp vegetable stock powder
- 3 spring onions, thinly sliced
Instructions
- Heat a large wok or frying pan over medium heat. Once hot, add 1 tbsp oil. Add the garlic and ginger and stir-fry for 1 minute until it starts to brown. Add the sliced gai lan to the pan, season with a pinch of salt and cook for about 2 minutes, or until softened. Remove from the pan to a plate.
- Return the wok to the heat and add the remaining oil. Crack in the eggs and stir until scrambled and cooked, then add the rice to the pan. Season with the vegetable stock powder, and a generous pinch of salt and white pepper. Return the gai lan to the pan.
- Break up the rice with the flat side of a spatula and fry until the rice is lightly toasted. You may need to add more oil if the rice looks too dry and dull. Taste and adjust seasoning again (you may need to add more salt). Stir the spring onions through and 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.
Stream free On Demand
The Cook Up with Adam Liaw
