Recipe
Ingredients
- 2 cups short grain rice, cooked
- 1 head of garlic (yes 1 head), peeled and finely diced
- 60g butter
- 4 eggs, lightly beaten
- 1 tbsp light soy sauce
- 4 spring onions, finely sliced
- 100ml grapeseed oil (don’t worry it’s for frying)
- 2 pinch MSG or chicken bouillon (optional)
Method
1. In a wok (you can also use a large nonstick pan), heat the oil over a low heat and fry the garlic until golden brown. Remove from the heat and pass the oil off.
2. Turn your heat up to medium and add your butter and 1 tbsp of the garlic oil. Once the butter is melted, add the eggs.
3. Once the eggs are 70% cooked, add the rice and turn the heat to high. Once you have your rice nicely broken up and almost completely hot, add the spring onions, cooked garlic, light soy sauce and MSG. Fry this for 3-4 minutes and enjoy!
#shorts
Ingredients
- 2 cups short grain rice, cooked
- 1 head of garlic (yes 1 head), peeled and finely diced
- 60g butter
- 4 eggs, lightly beaten
- 1 tbsp light soy sauce
- 4 spring onions, finely sliced
- 100ml grapeseed oil (don’t worry it’s for frying)
- 2 pinch MSG or chicken bouillon (optional)
Method
1. In a wok (you can also use a large nonstick pan), heat the oil over a low heat and fry the garlic until golden brown. Remove from the heat and pass the oil off.
2. Turn your heat up to medium and add your butter and 1 tbsp of the garlic oil. Once the butter is melted, add the eggs.
3. Once the eggs are 70% cooked, add the rice and turn the heat to high. Once you have your rice nicely broken up and almost completely hot, add the spring onions, cooked garlic, light soy sauce and MSG. Fry this for 3-4 minutes and enjoy!
#shorts