This is one of Duy’s specialties and always very fun to make! Normally served over fried rice (we’ll post a recipe for our fried rice soon), but it can also be served over white rice. Be sure to have a pair of chopsticks and a good non stick pan to make this one.
Ingredients:
3 eggs
1 Tablespoon of oil
Salt to taste
Fried rice or steamed rice to serve with
Put pan on burner at medium high and add the oil. The oil is there to help the pull away of the eggs. If your pan is not as non stick, add a little bit more oil.
Allow the oil to get very hot. During this time, beat the eggs and add a pinch of salt. This will help the eggs.
Once oil is very hot, pour in the eggs. They should immediately start cooking and bubbling.
Take your chopsticks and from opposite ends pull it towards the middle until about an inch apart. You should see the eggs that have set start to move with the chopsticks.
The easiest way is to shake and turn the pan gently while you turn the chopsticks the other direction (so, if you’re turning the pan clockwise, rotate chopsticks counter clockwise.) This will all allow the egg to cook, set, and attach itself like a skirt. Continue until all of the egg is set. The egg should still be slightly wet on top. Gently slide egg onto rice and garnish as you want. We like to top ours with a little Maggi Sauce and drizzle with sriracha!
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