Chuck out them coco pops and spice up your brekkie!
Rinse the rice ONCE. Starch is important for this one so you don’t wanna rinse it all off.
Place in a saucepan with the water and bring to the boil. Turn down to a low simmer. Add the stock, MSG, salt and pepper.
Cook with the lid off on very low for about 40 mins or until desired consistency. I like mine similar to porridge.
Just before serving, slice the shallot and garlic, heat a generous amount of oil in a pan and fry until golden and crispy.
Serve into bowls, top with a fried egg, spring onions, crispy shallots and garlic, a tbsp of soy sauce per dish and the chilli flakes.
Chuck out them coco pops and spice up your brekkie!
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1 Mug of short grain rice
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7 Mugs of water
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4 Fried eggs
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1 Veggie stock cube
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1 Inch piece of ginger grated
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4 Spring onions
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3 Cloves garlic
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2 Shallots
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4 tbsps Soy sauce (1 per serving)
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1 tsp MSG
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1 tsp Salt
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1 tsp Pepper
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2 tsps Chilli flakes
Rinse the rice ONCE. Starch is important for this one so you don’t wanna rinse it all off.
Place in a saucepan with the water and bring to the boil. Turn down to a low simmer. Add the stock, MSG, salt and pepper.
Cook with the lid off on very low for about 40 mins or until desired consistency. I like mine similar to porridge.
Just before serving, slice the shallot and garlic, heat a generous amount of oil in a pan and fry until golden and crispy.
Serve into bowls, top with a fried egg, spring onions, crispy shallots and garlic, a tbsp of soy sauce per dish and the chilli flakes.