Rice with squid and fried eggs is a healthy, tasty, and original Asian-style dish for lunch or dinner. The recipe is simple, the cooking process will not take much time, especially if the rice has already been cooked in advance (for example, leftover from the previous meal).
Prepare all the ingredients you need to cook the egg and squid rice.
My squid is unpeeled, that is, the squid carcass is covered with a thin brown film. In order to remove the film, it is necessary to lower the squid in boiling water for 10 seconds, and then transfer it to ice water – the skin will come off in small flakes.
Then, to bring the squid carcasses to readiness, boil them in salted boiling water for another 30 seconds. Turn off the heat and let the squid sit in hot water for 10 minutes. Cool the squid again in cold water.
Simultaneously with the preparation of the squid, cook the rice in salted water (500 ml) until tender, about 15 minutes. Or use pre-cooked rice leftover from a previous meal.
Peel the finished squid carcasses from the entrails, remove the chord. Slice the squid into rings.
Break the egg into a bowl and beat with a fork and a pinch of salt.
Heat 1 teaspoon of sunflower oil in a skillet. Fry the egg, stirring constantly, to form large egg flakes. Transfer the fried egg from the skillet to a plate.
Peel and chop the garlic. Rinse and chop the dill. Peel the onion and cut into small cubes. If you wish, you can also add hot pepper to the dish, cutting it into cubes, I did not add.
Add another 1 teaspoon of sunflower oil to the pan, heat it up. Fry the garlic and onion for 30 seconds.
Transfer the cooked rice, squid rings and a fried egg to the onion and garlic skillet.
Also, add dill greens, pour in soy sauce.
Toss the rice, squid and egg. Heat for a couple of minutes over low heat.
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