- Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.
blogspot.com/. And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire. blogspot.com/Happy Reading!
Tuesday, March 1, 2011
Egg and Pechay Rice Bowl: Another rice bowl to die for
By GERLIE M. UY
1-2 Tbsp sesame oil
2 cloves minced garlic
1 medium white onion, chopped
1/2 cup chopped stalk (white part) of the native pechay
2 Tbsp sesame seeds
300g boiled rice
1 Tbsp butter (optional)
seasalt and pepper to taste
2 fried scrambled eggs, chopped.
1 cup chopped leaves of native pechay
Saute garli and onion in sesame oil. Add the chopped stalks and stirfry until tender. Add sesame seeds and stirfry until fragrant or brownish in color. add the boiled rice, stir. Add the butter and the chopped eggs. Add salt and pepper to taste. Let cook and mix well then add the leaves. Let cook until wilted. Ready to serve.