Golden Egg-Glazed Rice Bowl
by Kwoklyn Wan
This quick and easy dish features crispy fried eggs, stir-fried with cooked white rice, and a unique sauce made from cola, soy sauce and oyster sauce. Finish it off with a generous sprinkle of chopped spring onions (scallions) for a heartily satisfying meal.
Method
Based on 2 servings, adjust as needed.
Step 1
Crack the eggs into a bowl.
Step 2
Place a wok over a high heat, then add the oil and, once hot, add the eggs but do not stir them, as you want whole, crispy fried eggs. Once the eggs are crispy on one side, flip them over and cook until crispy and cooked all the way through. Reduce the heat if they are cooking too quickly.
Step 3
Remove the cooked eggs and cut them into bite-sized pieces, then place half of the chopped eggs back into the wok over a medium-high heat, along with the cola, light and dark soy and oyster sauce. Cook for 3 minutes, or until the liquid has begun to reduce by a third. Now add the cooked rice and mix well, then add the spring onion whites and stir. Continue to cook until the rice is piping hot. Switch off the heat, then add the remaining cooked eggs and fold them through the rice.
Step 4
Transfer to serving bowls and top with the spring onion greens.
- Ingredients
- Based on 2 servings
-
5 Spring Onions, finely chopped, green separated from whites 1x Sainsbury's Spring Onions Bunch 100g -
200ml Cola 1x Coca-Cola Zero Sugar 500ml -
3 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 tbsp Oyster Sauce 1x Sainsbury's Oyster Sauce 150ml -
5 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
0.5 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
0.5 tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
400g Cooked White Long Grain Rice 2x Sainsbury's Microwave Rice Long Grain White 250g