Just put it all in a pan – even the uncooked rice – and bake!
Just put it all in a pan – even the uncooked rice – and bake!
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1. Basmati and medium-grain white rice can also be used. Not suitable for risotto rice, paella rice, brown rice or sushi rice.
2. You can swap the light soy sauce for all-purpose soy sauce. Do not substitute with dark soy sauce.
3. You can swap the Chinese cooking wine for mirin or dry sherry. If you can’t consume alcohol, omit and add ¼ cup (60ml) low-salt chicken stock and cook for 1 minute longer.
4. I just use a garlic crusher in this recipe for convenience.
5. I tried all sorts of ways to bake the egg in the oven along with the rice! But it just didn’t work, or got unnecessarily fiddly. Really, it’s just easiest to cook it on the stove. Whisk the eggs, then scramble them in a non-stick frying pan over medium–high heat with a teaspoon of oil until just cooked. Transfer to a bowl, then add to the rice as directed.
LEFTOVERS
Fridge 3 days, freezer 3 months.