#ewew cooks Eggy Rice

One Pot Wonders are a blessing when it comes to whipping up something fast and easy for the dinner table. It can be cooked in a jiffy and involves the littlest of work in terms of prepping and washing.

After all, you just need to put everything inside a pot (in this case, your rice cooker) and wait for it to finish cooking.  And one such dish is this Eggy Rice, among the simplest of all one pot wonders, which I fall back on often when I've no time I'm too lazy to prepare a proper dinner.

You start by putting 1 cup of washed, uncooked rice to boil.  You'll need to reduce the amount of water you normally would use for the rice to cook but you'll still need a fair amount of it, otherwise the rice will not cook all the way through.

The reason for reducing the amount of water is obviously because of the extra liquid content the two beaten eggs will provide to the rice.  Add the eggs (that have been well seasoned with salt, white pepper and a little soy) as soon as you see the water has almost been absorbed fully by the rice.

Give it a good stir and let it cook a bit longer (at least a further 10 minutes) under 'keep warm' function until the egg is cooked.  If you like your rice slightly drier, keep it in the rice cooker for even longer.

Once cooked, they can be eaten just like that.  But you can bring it up a notch by adding pork lard crisps. But, let's be honest, most of us won't have crispy chee yau char at our disposal or be willing to make it at home.  So, fried shallots and shallot oil (or fried garlic and garlic oil) will have to do.

I always have fried shallots on hand as it's something I can't do without in my kitchen (that and fried garlic).  I use them to cook dishes or as toppings for the dishes I cooked. ^_~

Adding the fried shallots together with a few drizzles of shallot oil will amp up the flavours of the Eggy Rice even more.  Sprinkle in some chopped spring onions for a splash of colour and freshness right at the end.

Stir that through and it's ready to be served :)

Sprinkle a bit more fried shallots (it wouldn't hurt) and chopped spring onions over the top for presentation.

Note that the Eggy Rice will be a tad softer than the norm (but not too mushy or wet) because of the extra liquid provided by the eggs.  It can't be helped as you can't reduce the water content too much when boiling the rice, otherwise the rice grains won't be cooked fully.

The benefit of cooking this Eggy Rice is that all you'll need to cook is one additional dish (instead of the usual three) to eat with your rice.

I like to pair it with a simple fried fish, in this case a white pomfret topped with crispy garlic bits in a light soy and garlic oil sauce.....

.....or a simple stir-fry of fresh, firm-to-the-bite prawns with crunchy-to-the-bite green beans.

Or how about some soy braised egg and tofu?  Ok, ok, I didn't cook this one...it was bought earlier in the day (kekeke!) but it does go great with the Eggy Rice.

If you don't mind softer textured rice, then this Eggy Rice is perfect for a spur of the moment cooking that'll be a shoo-in for a quick and simple dinner...and well-received by the young ones especially when it's topped with a few slices of fried luncheon meat! ^o^

Rice, eggs, shallots (or garlic) and a can of luncheon meat are staples you'll find in most kitchens...something you can turn to on a rainy day when you can't go out for dinner or have nothing to cook.

Serves 2 (as a light dinner)