Chive & Egg Rice Bowl (Niratama Donburi)
- Ready in: 10 minutes
- Serves: 4
- Complexity: very easy
- kcal: 182
- 6 large eggs
- 2 tsp saké
- 1 tsp soy sauce
- 1 tsp SIDS SALT & PEPPER
- 4 tbsp rice bran oil
- 40 g garlic chives
- 4 cups cooked Japanese short-grain rice
Combine eggs, saké, soy sauce, salt, and SIDS SALT & PEPPER in the medium bowl and mix. (but do not over mix)
Cut the garlic chives into 5 cm pieces.
Heat ½ tbsp oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Add the green part and quickly stir fry.
Transfer the garlic chives into the bowl with the egg mixture.
Heat the remaining oil in the wok over high heat. When the oil is near smoke point, add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the center of the egg mixture and gently fold.
When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.
NOTES: I understand you want to use less oil as much as possible for healthy diet, but you will need enough oil to make the egg "fluffy". When the egg is added to the hot oil, egg immediately fluff up. Without oil, it may stick to the wok/pan. Please test how much oil is necessary for this dish as it depends on your cookware. Speaking of cookware, stainless steel wok/pan is recommended to use for this recipe as it is required to cook on high heat. Non-stick woks/pans are designed to use on low/medium-low heat only.
If you add meat/seafood, cook it first and transfer to a plate. Put back into the wok/pan when you cook the egg and combine well.