Step 1

1 cup rice

4 teaspoons chicken stock powder

1 teaspoon dried chives

1 pinch salt

Water for boiling rice within


Step 2

1 dessertspoon margarine

2 spring onions, chopped

1 clove garlic, crushed

1 teaspoon chilli powder

Salt and pepper to taste

4 eggs



Bring to boil water with chives, pinch salt, chicken stock powder.

Add rice and boil until cooked

Drain and rinse to remove starch

Allow to further drain after the rinsing.

In frying pan melt margarine

Sauté garlic, spring onion, salt, pepper and chilli powder

Add rice. Cook until beginning to crisp.

Remove and place on plates

Into pan place the eggs.

Cook until whites no longer clear. Turn for a few seconds (ensure leave egg yolks runny), then place on top of rice.

The beauty of this dish is the egg yolk seeping through the rice upon being cut open.