Easiest Way to Prepare Super Quick Homemade Snow Fungus & Egg Rice Bowl
Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Make Ultimate Snow Fungus & Egg Rice Bowl. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Snow Fungus & Egg Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Snow Fungus & Egg Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Snow Fungus & Egg Rice Bowl is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Snow Fungus & Egg Rice Bowl using 15 ingredients and 5 steps. Here is how you cook that.
This dish was originally s simple stir-fry dish. I used to just stir-fry Snow Fungus and Eggs. One day I added Chicken Stock to it and thickened it with Potato Starch. I liked the result very much, and I made it into a rice bowl dish, as I always eat it with rice. This dish is very filling.
Ingredients and spices that need to be Make ready to make Snow Fungus & Egg Rice Bowl:
- 4 g Dried Snow Fungus
- 1 small clove Garlic *finely chopped, can be replaced with Ginger
- 1 thick Spring Onion *thickly sliced diagonally
- 1 Egg *lightly whisked
- Salt & White Pepper
- 1 teaspoon Rice Vinegar
- Oil for cooking
- 1 serving Freshly Cooked Rice
- Sauce
- 1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
- 1/2 teaspoon Salt *OR as required
- White Pepper as required
- A few drops Sesame Oil
- 1/2 teaspoon Soy Sauce
- 1 teaspoon Potato Starch
Steps to make Snow Fungus & Egg Rice Bowl
- Soak Dried Snow Fungus in cold/warm water until softened. Wash very well and drain. Remove the hard bottom bits if required, and tear into small pieces.
- In a small bowl, combine all the Sauce ingredients except Potato Starch. Taste the sauce and alter the amount of Salt depending on the saltiness of the stock. You need to season the sauce strongly. Once it is seasoned, add Potato Starch and mix well.
- Lightly season Egg with Salt & White Pepper. Heat about 1/2 tablespoon Oil in a frying pan over medium heat, cooked Egg softly and transfer to a plate.
- Add an extra small amount of Oil to the pan, cook Garlic, Spring Onion and Snow Fungus. When Spring Onion is cooked, stir the sauce and add it to the pan. Stir until the sauce thickens, return the Egg, sprinkle with Vinegar, and mix to combine.
- Half fill a bowl with Freshly Cooked Rice and cover it with the mixture.
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