Ingredients
6 large eggs
2 tsp saké
1 tsp soy sauce
1 tsp SIDS SALT & PEPPER
4 tbsp rice bran oil
40 g garlic chives
4 cups cooked Japanese short-grain rice
Directions
Combine eggs, saké, soy sauce, salt, and SIDS SALT & PEPPER in the medium bowl and mix. (but do not over mix)
Cut the garlic chives into 5 cm pieces.
Heat ½ tbsp oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Add the green part and quickly stir fry.
Transfer the garlic chives into the bowl with the egg mixture.
Heat the remaining oil in the wok over high heat. When the oil is near smoke point, add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the centre of the egg mixture and gently fold.
When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.
