Niratama Donburi

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 tsp Soy sauce

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Beer, Wine & Liquor

  • 1 tsp Sake

• Other

  • 1.5 oz (43 g garlic chives, rinsed and pat dry

Found on justonecookbook.com

Ingredients

• 3 eggs
• 1 tsp. sake
• ½ tsp. soy sauce
• ¼ tsp. salt
• Freshly ground black pepper
• 2 Tbsp. oil (See Note)
• 1.5 oz (43 g) garlic chives, rinsed and pat dry
• 2 cups steamed rice

Directions

• Combine eggs, sake, soy sauce, salt, and black pepper in the medium bowl and mix (but do not over mix).
• Cut the garlic chives into 2” (5 cm) pieces.
• Heat ½ Tbsp. oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Then add the green part and quickly stir fry.
• Transfer the garlic chives into the bowl with the egg mixture.
• Heat the remaining oil into the wok over high heat. When the wok is hot (smoke is coming off the wok), add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the center of the egg mixture and gently fold.
• When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.