About the Recipe
Often East Asian people frown upon this dish as it is something we associate with being taken ill.
That being said, it is a very nice dish and there is nothing wrong with having it for breakfast, as it is a sort of savoury porridge. It is also really easy to prepare and you can customise it to suit whatever you would like.
Ingredients
1 large courgette or 2 small ones
3 carrots
3 cloves garlic, ginger if you like
4 Chicken thighs (if you get boneless/skinless then also get chicken stock. I recommend you get boneless and skinless as it will save time, but if you have made my chicken noodle soup this is a good way of making the most of the shredded chicken and leftover broth you might have)
3 eggs
3 spring onions
1 tablespoon light soy sauce (you can also add a little dark soy sauce if you like but be prepared to be faced with a dish that doesn't look the most appetising in the world)
1 tablespoon sesame oil
2 portions of rice (this depends on the person)
Preparation
For the broth refer to my recipe here
For the rice
Roughly chop all your vegetables.
Cook rice: wash your rice until the water runs clear (or at least 3 times) then add to your stock. After a couple of minutes add your vegetables and aromatics. Give them a few minutes to soften then add your eggs. As soon as you add your eggs, swirl the rice to incorporate the eggs into strands.
Top with sesame oil, shredded chicken, spring onions and some sesame seeds.