- PrepPreparation time10 minutes
- CookCooking time25 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 13.06gSodium: 464.47mg
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Print- 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.