1 cup rice
4 teaspoons chicken stock powder
1 teaspoon dried chives
1 pinch salt
Water for boiling rice within
1 dessertspoon margarine
2 spring onions, chopped
1 clove garlic, crushed
1 teaspoon chilli powder
Salt and pepper to taste
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.