Steamed Rice and Egg Custard
Steamed Rice and Egg Custard – Mild and Non-Irritating, Perfect for Kids’ Snacks or Late-Night Meals!
This is a comforting rice and egg custard dish that’s wonderful to make occasionally. It’s a great way to use up leftover cooked rice, creating a satisfying and soft meal. Its mild, gentle flavor makes it safe for children, and it’s easy on the stomach, making it an ideal late-night snack. We’ve added nutritious vegetables and ham to enhance the flavor and texture.
Ingredients- 1 Egg
- Approx. 100g Cooked Rice (leftover is fine)
- Approx. 70ml Milk
- 20g Ham (small piece)
- Small amount of Kimchi
- Small amount of Carrot
- Small amount of Scallion (or Green Onion)
- Pinch of Black Pepper
- 1 pinch of Salt
Cooking Instructions
Step 1
First, rinse the kimchi well to remove excess water, then finely chop it into small pieces, almost like mincing, for easy eating.
Step 2
Finely chop the ham and carrot into small pieces, similar to how you chopped the kimchi. Thinly slice the scallion. Cutting the ingredients small like this ensures the rice and egg custard will be soft and pleasant to eat.
Step 3
Prepare a microwave-safe bowl with some depth. Crack the egg into the bowl, add a pinch of salt and a bit of pepper, and whisk gently with a fork or whisk until well combined. Then, add the milk and stir until it’s smoothly incorporated into the egg mixture.
Step 4
Add the cooked rice, chopped kimchi, ham, and carrot to the whisked egg mixture. Stir everything together thoroughly with a spoon. Finally, sprinkle the sliced scallions on top for a nice garnish.
Step 5
Cover the top of the bowl with plastic wrap. Poke a few small holes in the wrap with a fork or toothpick to allow steam to escape. Microwave on high for about 4 minutes. The cooking time may vary slightly depending on your microwave’s wattage, so check for doneness by inserting a chopstick – if it comes out clean, it’s ready. If not, microwave for an additional 30 seconds to 1 minute until fully cooked.
