On
Dragon eggs (Chinese scrambled eggs)
| Preparation time | Cooking time | Fruit & vegetable serves | Cost |
|---|---|---|---|
| 5 mins* | 10 mins (plus time to cook the rice)* | 1 serve per person | $1 per person |
*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.
Ingredients
| Ingredient list | for 2 people | for 4 people | for 6 people |
|---|---|---|---|
| Eggs | 3 | 6 | 9 |
| Oil | 2 tsp | 1 tbsp | 1½ tbsp |
| Garlic, crushed or minced | 1 small clove or ½ tsp | 1 clove or 1 tsp | 2 cloves or 1½ tsp |
| Fresh tomatoes, medium size, diced | 3 | 6 | 9 |
| Spring onion, finely chopped | 1 | 2 | 3 |
| Rice (uncooked) | ½-1 cup | 1-2 cups | 1½-3 cups |
| Ground pepper | To taste | To taste | To taste |
Equipment
Frypan or saucepan, chopping board, knife, small bowl, fork, stirring spoon and rice cooker or saucepan to cook rice.
Steps
- Cook rice. Break eggs into a bowl, add pepper. Lightly whisk together with a fork
- Heat oil in frypan over medium heat. Add garlic, spring onions and tomatoes. Stir-fry for about 5 minutes until tomatoes are soft
- Add egg mixture to the frypan. Stir gently to mix with tomatoes, until the egg is cooked
- Serve warm with cooked rice, toast or a bread roll
Tips
- Freeze leftover rice and then you don’t need to cook every night. Defrost on high (100%) for 90 seconds to 3 minutes, depending on the amount of rice, in a microwave-safe container
Acknowledgements: Thank you to Lusiana Njo for providing this recipe during her Yhunger time.