Kims Savoury Rice Microwave Recipes
MICROWAVE-STEAMED EGGS
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts - or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Provided by Eric Kim
Categories breakfast, dinner, lunch, snack, appetizer, main course
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
- Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
KIM'S SAVOURY RICE (MICROWAVE)
This is just so good and so easy. I serve it with BBQ's for a crowd frequently. Servings are approximate, as I usually serve this with other sides. My microwave is 1200w and it takes 15mins.
Provided by Ninna
Categories Rice
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan, saute onions, shallots, bacon and pine nuts 3-5 minutes.
- Move to a large glass bowl; add rice and stock.
- Cook on high power, covered 18 - 20 mins (depending on power), stirring every 5 minutes or so.
- Stand 5 minutes.
- To reheat; From cold 5 - 10 minutes.
Nutrition Facts : Calories 240.7, Fat 7.6, SaturatedFat 2.2, Cholesterol 9.8, Sodium 169.5, Carbohydrate 36.4, Fiber 0.8, Sugar 1.7, Protein 6
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