ASIAN RICE BREAKFAST RECIPES

Steps:

• Rinse the rice, place in a pan and cover with water. Bring to a boil and simmer over a low heat for around 20 minutes. Drain and let cool completely.
• Heat the oil in a wok. Add the scallion rings and fry. Add the mushrooms and fry until all liquid has evaporated.
• Add the rice and fry for around 3 minutes then push the rice mixture to the edges of the wok.
• Whisk the eggs and season with pepper and 2 tbsp soy sauce, pour into the centre of the wok and scramble
• Mix the eggs through the rice and season with soy sauce. Scatter with the reserved scallion rings to serve.

Steps:

• Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
• Heat the oil in a slow cooker set on HIGH.
• Drain, rinse, and drain the rice one last time.
• Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
• Add in the stock all at once, then the salt and cilantro stems.
• Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
• To finish the jook, stir it well because the liquid and rice may have separated.
• If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
• The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
• To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.