Quick & Easy Egg Rice with Seaweed Flakes
Equipment
Ingredients
Main Ingredients
cooked rice (cooked, cold)
400 g
large eggs (fresh)
3 pcs
seaweed flakes (dried)
2 tbsp
sunflower oil (liquid)
15 ml
garlic cloves (minced)
2 pcs
salt
3 g
black pepper (ground)
1 g
Instructions
Prepare ingredients
Gather and prepare all ingredients for the quick egg rice.
Heat the pan
Heat oil in a large pan over medium-high heat.
Sauté garlic
Add minced garlic to the hot oil and sauté until fragrant.
Add rice
Add the cold cooked rice to the pan, breaking up any clumps.
Create space for eggs
Push rice to the sides of the pan, creating a well in the center.
Cook the eggs
Crack eggs into the center well and scramble until just set.
Combine everything
Mix the scrambled eggs with the rice until well combined.
Season and finish
Season with salt and pepper, then sprinkle seaweed flakes on top.
Serve immediately
Transfer to plates and serve hot while the seaweed is still crispy.
Original recipe
Storage
Best enjoyed fresh, but leftovers can be stored. Reheat gently to avoid drying out the rice.
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