3-4 cups slightly cooled, freshly steamed glutinous rice (refer to page 27)
3 large eggs
A generous pinch of salt and white pepper
1/2 tsp fish sauce
Soy sauce to serve
Allow 2 tbsp vegetable oil for shallow pan-frying
Beat the eggs in a bowl with the fish sauce, salt and pepper. Set aside.
Shape the glutinous rice into a loose ball and gently flatten with the palm of your hands.
Heat the oil in a frying pan on a medium to high heat. Once the pan is heated, coat the rice in the egg mixture and fry both sides for a couple of minutes until golden brown and the egg is cooked.
Remove from the heat and drizzle with soy sauce.
Note: don’t over-handle the rice or apply too much pressure otherwise the rice will be dense.