International Chef's Day | The Maslow

Ingredients

• Olive Oil - 4 Tbsp
• Crushed Garlic - 2 Tbsp
• Minced Ginger - 1 Tbsp
• Cooked Cold Basmati Rice - 2 Cups
• Frozen Peas - 0.4g
• Frozen Corn - 0,4g
• Chicken Breast 0,15g
• Eggs - 4
• Soy Sauce - 3 Tbsp
• Chives - 0.01g
• Kimchi - 0,07g
• Parsley - 0.02g
• Salt - 0.02g
• Pepper - 0,01g
• Carrots - 0.05g
• Chicken Stock - 0.05g
• Red Onions - 0.4g

Method

1. Fry your onions, garlic and ginger in a medium heat pan with oil.
2. Sauté until your onions are soft and garlic and ginger is mixed well.
3. Add your cooked rice and Soy sauce then continue stirring until its mixed all together.
4. Fry your half chicken breast and scramble one egg on the side, then add your chicken breast and scramble egg on the pan that has the cooked rice. Add seasoning of salt and pepper plus a bit of chicken stock.
5. After a minute add your frozen corn and peas, close it for 5min to steam after it’s done.
6. Shape your kimchi dish.
7. Take your two eggs and make a tornado omelette to be placed on top of the rice.
8. Take one egg, separate the yolk, and put it on top of the tornado omelette.
9. Garnish with chives and parsley.