This is an improvised recipe that uses leftover rice.I made a few adjustments made after first having it, but by nature it is open for modifications and adjustments.
If you are up to it, I think those will be amazing battered in a thin (tempura like) batter and deep/pan fried.
- apx 340g cooked cooled short grain rice (about 2/3 cup, I think) that's how much I happened to have, no need to be accurate. Fresh rice can be used, but maybe under-cook it by a couple of minutes
- 4 eggs
- 50g water (1/4 cup)
- a large bunch of young garlic chives, chopped
- 3 scallions, chopped
- 1 large garlic clove, finely chopped or minced
- apx 3 tbsp worth of finely chopped ginger
- 2 tsp sesame oil
- 2 tsp oyster suace
- 5 tsp soy sauce (roughly 2 tbsp)
- black pepper, generously
- optional MSG, a couple of sprinkles, to taste
- chili flakes, to taste
- I haven't used any, but I suggest adding some Sichuan peppercorn, maybe 1/2 tsp, toasted and ground
- apx 2/3-1 tsp salt, to taste. Even less if your rice is already salted
For dipping sauce:
- 3 tsp oyster sauce
- 2 tsp black rice vinegar
- chili oil
Prep:
- Mix everything.
- Divide across 12 cups of an oiled muffin tin.
- Bake at 200dC until set, apx 15-20 minutes.
- Serve with dipping sauce.
