Share the recipe for #SoftRice with Scrambled Eggs and Stir-fried Clams with Lime and Yellow Chili. A very satisfying and filling menu. Cook soft jasmine rice, top with fragrant scrambled eggs, and top with spicy stir-fried clams. It's the best combination. Try making it a special menu for lunch. When customers want it fast, a single dish is the best. Let me tell you that this menu sells well at shops. Let's see what ingredients and how to make it.
ingredient
165 grams of cooked rice
2 eggs, size 2
Carnation evaporated milk 15 grams
Frozen clam meat 60 grams
15 grams minced garlic
10 grams of chopped yellow chili
5 grams of lemon juice
5 grams of granulated sugar
Fish sauce 3 grams
15 grams of oyster sauce
Ground pepper 0.5 grams
2 grams of fried basil leaves sprinkled on top
Vegetable oil for cooking 20 ml.
Salt for eggs 0.5 g
1 tablespoon water
method
1. Beat the eggs together, then add the evaporated milk and salt and mix again.
2. Heat a pan until hot, add oil, then add beaten eggs. Use chopsticks or a spatula to stir until set.
3. Pour the eggs onto the cooked rice and set aside.
4. Use the same pan, add oil, heat it up, then add yellow chili and minced garlic. Stir-fry until chili and garlic are cooked, then add clam meat.
5. Season with oyster sauce, fish sauce, and sugar.
Ground pepper and lime juice are the final touches, poured over the eggs and topped with crispy basil leaves.
You can watch how to do it in a clip here.
ingredient
165 grams of cooked rice
2 eggs, size 2
Carnation evaporated milk 15 grams
Frozen clam meat 60 grams
15 grams minced garlic
10 grams of chopped yellow chili
5 grams of lemon juice
5 grams of granulated sugar
Fish sauce 3 grams
15 grams of oyster sauce
Ground pepper 0.5 grams
2 grams of fried basil leaves sprinkled on top
Vegetable oil for cooking 20 ml.
Salt for eggs 0.5 g
1 tablespoon water
method
1. Beat the eggs together, then add the evaporated milk and salt and mix again.
2. Heat a pan until hot, add oil, then add beaten eggs. Use chopsticks or a spatula to stir until set.
3. Pour the eggs onto the cooked rice and set aside.
4. Use the same pan, add oil, heat it up, then add yellow chili and minced garlic. Stir-fry until chili and garlic are cooked, then add clam meat.
5. Season with oyster sauce, fish sauce, and sugar.
Ground pepper and lime juice are the final touches, poured over the eggs and topped with crispy basil leaves.
You can watch how to do it in a clip here.
