Ingredients
2 Cup Uncooked Brown Rice (you may use white rice)
4 Hardboiled Egg (shelled and halved)
200g Char Siew (sliced)
Char Siew Sauce ( I am not very sure how much as it was given by the char siew stall.. maybe ard 1/4 cup)
1/2 tsp Dark Soy Sauce
2 Tbsp Hot Water
Method
1. Wash rice and cook in rice cooker as per normal. I replaced 2/3 of the water required to chicken stock. You can add pandan leaves if you want it to be more fragrant.
2. Mix hot water, char siew sauce, dark soy sauce and set aside. (You can adjust the taste based on your preference.)
3. Distribute char siew and eggs in aluminum foil cases. Add 1 - 2 tsp of dilute char siew sauce.
4. Once the rice is cooked, fluff it with a scoop, drizzle in the char siew sauce and mix well according to your preference. (You may or may not use all the sauce.)
5. Scoop the rice into the prepared aluminum foil cases, steam for around 8 minutes. Serve hot or warm!