Nyt Cooking Egg Rice
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Push the rice to one side of the wok and pour in the egg.
Nyt cooking egg rice. Combine 12 cup butter brown sugar light corn syrup and chopped pecans. Move your vegetables to one side of the pan and on the free half add the remaining 2 tablespoons of oil. Add your cooked rice to the pan.
Crush the seaweed directly over the eggs piling it high. Alternatively you can make your eggs into an omelette in a separate pan then chop and fold through your rice. Season with 12 teaspoon soy sauce 12 teaspoon mirin if using a pinch of salt a pinch of MSG if using and a pinch of Hondashi if using.
Add rice measure water press start walk away. On high setting heat up 2 tbsp oil in wok until very hot. You will actually see smoke coming out of the wok.
Scoop the rice into a medium bowl and top with the fried eggs including all of the buttery soy sauce drippings from the pan. Drizzle the remaining 2 tablespoons of oil into a wok over high heat. Microwave on MEDIUM-HIGH heat for 60-90 seconds or until eggs look cooked and puffed.
Dish up and set aside the scrambled eggs. Add in eggs and scramble until egg is just set. Add green onion and toss it all together then serve immediately.
Jasmine rice long grain rice etc. Cover with plastic wrap poking a few holes to vent. Saute onions and green beans for 2 to 3 minutes.
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