Egg Chiffon Rice

A simple and comforting recipe for Egg Chiffon Rice using eggs, onion, and your choice of protein, topped with a delicious savory sauce.

By @madebythewa

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 piece onion
• 4 pieces garlic cloves
• 3 pieces eggs
• 150 grams protein (e.g., chicken)
• 1 tablespoon oil
• 1 piece onion
• 4 pieces garlic cloves
• 150 grams protein (e.g., chicken)
• 200 ml water
• 4 tablespoons soy sauce
• 2 tablespoons sweet soy sauce
• 1 tablespoon oyster sauce
• 1.5 tablespoons sesame oil
• 1.5 tablespoons cornstarch
• 2 tablespoons water
• 3 pieces eggs
• 2 cups rice

Instructions

1. Finely chop the onion.
2. Mince the garlic cloves.
3. In a bowl, crack the eggs and whisk until well beaten.
4. Cut the protein of your choice into bite-sized pieces.
5. In a pan, heat a little oil over medium heat and sauté the chopped onion until translucent.
6. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
7. Add the protein to the pan and cook until fully cooked through.
8. In a small pot, add water, soy sauce, sweet soy sauce, oyster sauce, and sesame oil. Bring to a simmer over low heat, stirring occasionally.
9. In a small bowl, mix cornstarch with a bit of water to create a slurry. Slowly whisk it into the simmering sauce to thicken.
10. Pour beaten eggs into the pan with onion and protein, stirring gently to combine and cook until eggs are just set.
11. Serve the egg and protein mixture over a bed of rice, and drizzle the thickened sauce over the top.