Chinese Steamed Egg

4 large eggs
1 minced garlic clove
½ cup bok choy, pak choy and choy sum or choose your preferred greens (optional)
1 cup water
1 cup vegetable or chicken stock (choose low sodium option)
Salt, to taste
½ cup uncooked basmati rice
1 tablespoon olive oil
1 teaspoon sesame seeds (for garnish)
Spring onion (for garnish)
Coriander (for garnish)

Crack and pour the eggs into a large bowl. Add a pinch of salt and beat the eggs gently for a minute.
Add water, minced garlic, and stock into the same bowl as the egg mixture.
Add 1 tablespoon olive oil and mix well until combined.
Strain the mixture through a sieve into a heatproof dish (e.g., a shallow bowl).
Bring water to a boil in a steamer.
Place the dish into the steamer. Cover and steam over high heat for 3 minutes.
After 3 minutes, turn off the heat but don’t lift the lid. Let it sit, covered, for at least 15 minutes to finish cooking gently.
Remove from the steamer. Garnish with chopped spring onions, coriander and sesame seeds
Lightly sauté the Chinese greens (bok choy, pak choy and choy sum) in a pan and serve with fluffy basmati rice on the side.