Tornado eggs with spring onion & brown rice

By: Rosa Pantaleo

1 or 2 large free range eggs
1 spring onion, slice white and lime green part finely & finely julienne the dark green part for garnish
1 tbs ginger julienne
1 tbs Lee Kum Kee Premium Soy sauce
1/4 tsp salt
1 tablespoon sunflower oil
For sauce:
1 tbs Lee Kum Kee Panda oyster sauce
1 tbs apple cider vinegar
Few drops Lee Kum Kee sesame oil
1/2 cup cooked brown rice, either freshly cooked, or reheated in microwave

Place in a small bowl either freshly cooked brown rice, or left over rice reheated in microwave. Turn the rice onto serving plate and remove bowl so a mound of rice is left in centre.
Combine the eggs, spring onion, ginger, soy sauce & salt in a bowl and lightly stir with a fork.
Heat sunflower oil in a small non stick frying pan and pour in the egg mixture.
When just starting to set, use large chopsticks to bring two opposite edges of the egg mixture to near centre and keep holding the eggs with the chopsticks.
Whilst holding the chopsticks still, turn the frying pan handle clockwise a few times as this will create a tornado egg swirl.
Once 3/4 set, use a large spatula to slide the eggs over the rice. The eggs will continue to set as it retains some heat.
Mix oyster sauce, apple cider vinegar & sesame oil and drizzle over the eggs. Scatter the remaining julienned spring onion over the finished dish.
Please note:
Watch a Korean street food master cook tornado eggs on YouTube, the result is delightful.
However, you may also choose to scramble the egg mixture, but please remember to gently fold the egg edges in & keep it a little moist as it will continue to cook off the heat. The taste will still be comforting and delicious but if you’re like me, you’ll have fun trying to make better the tornado swirl each time!