A cup of steamed white medium-grain rice (1:1.25 ratio of water–I read somewhere recently that this is the usual ratio for Chinese-style rice to make it more like restaurant-style). 15 mins into steaming, I dumped cut-up Chinese broccoli stems and leaves on top and then broke 2 eggs on top of that. We’ll see how it goes; intention is to eat it with furikake and chili sesame oil.
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