Wednesday, April 8, 2020

Eggs Fried Rice with Fishballs

Adapted from Korean Bapsang with some modification

What you need:

about 3cups of cooked rice
3 eggs, beaten, sprinkled with a little salt
2cloves of garlic, minced
1 tbsp light soy sauce
3 stalks of spring onion, finely chopped
salt, pepper
a little chicken powder
a little sweet soy sauce
10 fishballs, sliced*
1/2tbsp sesame oil
vegetable oil for frying


  1. Heat vegetable oil in a pan and sautee 2/3 of the chopped spring onion, stir well til soft and fragrant
  2. Add in eggs, gently scramble. When it's cooked but still a little runny, transfer to a plate
  3. Using the same pan, sautee the remaining spring onion and garlic, stir until fragrant
  4. Add in fishballs and fry until slightly browned. Add in light soy sauce, stir
  5. Add in rice, break the clumps and stir until well mixed
  6. Add in scrambled eggs, break the eggs and stir well 
  7. Add in salt, pepper, a little chicken powder, a little sweet soy sauce. Stir til well mixed
  8. Check the taste and serve

*Fishballs can be replaced according to preference. Sausages, luncheon meat, fishcake, bakwa, etc

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