Rice Cooker Egg Rice 電飯煲蛋飯 - "Malaysian Monday 66"

I wanted something quick and easy to fill my stomach while planning our Christmas lunch menu. The bowl of eggs in front of me reminded me of of a wonderfully simple but delicious meal (or snack) that I loved as a child.

The residue heat of the freshly steamed rice does all the work for you, very much like spaghetti cabonara but without all the unnecessary guilts afterwards. If you have had enough of leftover turkey and ham until next Christmas or simply want to hang up your kitchen apron for a few days,  this might be just the dish for you.

P.S I hope you are all enjoying the holidays and I will start posting what we had on Christmas day in the coming days.

recipe from the tummies' kitchen
recipe per serve
you'll need;
3/4 cup of jasmine rice, washed, rinsed and cooked in a rice cooker
2 to 3 very fresh free range eggs, lightly beaten
dash of soy
dash of sesame oil
a small pinch of white pepper

Crack the eggs into a bowl and lightly beaten with the seasonings.

When the rice is cooked; fluff the rice with a fork, pour in the beaten eggs and mix well with the rice. Remove and serve immediately.

Serve with some extra soy on the side. The rice is extremely fragrant with each grain of rice encased in the delicious "egg sauce". 

I am hosting this month's event, please send all your entries to sureshchong@yahoo.com

To find out more about the event and on how to enter, please click HERE.