Whether you’re hungry for a quick weeknight dinner or an impressive brunch option, the rich, savoury flavours of the Umami Papi Chill Oil, with the velvety smoothness of perfectly cooked eggs on rice, will make this easy-breezy dish a family favourite.
Ingredients (Serves 2)
1 cup of white rice
2 cups of water
6 eggs
Butter
1 tbsp sesame oil
2 tsp UmamiPapi Chilli Oil (oil only for cooking)
2 tbsp UmamiPapi Chilli Oil for garnish
Fennel fronds
Flaky salt
Method
- Wash your rice in a sieve to remove excess starch then add to a saucepan with water, let it boil then reduce heat to low and cover for around 10-12 minutes.
- When done turn off the heat and still keep the lid on to steam for 10 minutes.
- Add sesame oil to the rice and fluff with a fork.
- In a bowl, add your eggs and whisk until just combined.
- In a non-stick stick fry pan over medium-low heat add a knob of butter and 2 teaspoons of
UmamiPapi oil only. - Add in your eggs and using a silicone spatula gently fold eggs to create fluffy egg sheets.
- Remove from heat when it’s just about cooked as it’ll finish cooking when you serve.
- Add rice to a bowl.
- Place eggs on top of your rice.
- Drizzle UmamiPapi Chilli Oil on top.
- Garnish with fennel fronds and flaky salt.
- Enjoy!
