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Creamy Eggs, Aromatic Rice with Leek Tops, Thai Basil & Sambal
Sometimes heaven takes the form of a hot bowl of egg & rice and that is all you need in life.
This rice is packed with leftover alliums and ginger mixed with a kicap manis type of sweet soy. Lots of anise-y Thai Basil is folded in along with some quick fry creamy scrambled eggs and store bought sambal. It has the flare of Hainanese rice but with the basil and chilli ..it’s just 👌
Recipe
2 cup/500g leftover sticky rice (or any cooked rice)
1 Tbsp veg oil
1/2 top leek thoroughly washed and cut into strips
2 shallots sliced
3 cm piece of ginger minced
3 garlic cloves minced
1 Tbsp of soy mixed with 1 tsp caster sugar
Handful of Thai Basil ( regular basil works great too!)
Scrambled eggs (undercooked, creamy on the top)- to serve ***PS- I read that adding salt to your whisked eggs makes them creamier ****
Sambal or hot sauce to serve
Add the oil to a pan on high, add leek and shallot with a bit of salt and saute until soft, add garlic and ginger and saute until soft, add rice and saute with a sprinkle more salt for 2-3 minutes, add the soy mixture, toss, fold in the basil leaves.
For the eggs I used two whisked with some salt in a hot oiled pan cooking them until barely cooked on top and still creamy. Serve right away with sambal. Cut the egg into the rice and mix and fall deeply in love 💕
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