Heat 1 tsp of the oil in a wok or large nonstick skillet over high heat. When the oil is hot add the chives to the pan and stir-fry for 30 seconds. Transfer the chives to a large bowl
Add the eggs, sake, soy sauce, and 1/8 tsp pepper to the bowl with the chives and lightly beat with a fork until well combined.
Heat the 3 TBSP of oil in the pan over high heat. When the oil is hot pour in the egg mixture. Cook and scramble the eggs a little bit in the center until the center of the eggs begin to set then carefully fold the eggs in half to form an omelette shape.
Place your steamed rice in a large serving bowl and top with the omelette.
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