Black Pepper Hamburg Rice

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: use half of the 1/3 tsp sea salt and half of the 1/4 tsp cracked black pepper to season both sides of the 180 g hamburger patty; reserve the rest for the rice. Cube 40 g cheese, prepare 2 fried eggs, and steam and fluff 220 g jasmine rice.
2. Heat 1 Tbsp olive oil in a skillet over medium; sear patty 3 minutes per side until browned and cooked through (no pink); rest 2 minutes.
3. In the same pan over low heat, fry 2 eggs one at a time until whites set and yolks are half-runny (about 2 minutes each); set aside.
4. Leave pan drippings; add 220 g jasmine rice with black pepper sauce to taste and 1/2 tsp chili flakes; stir-fry over medium heat 2 minutes until grains are evenly coated.
5. Taste and adjust with the reserved sea salt and black pepper; stir until the rice is dry with wok aroma and the sauce is slightly reduced, then turn off the heat.
6. Mound rice in a deep plate; lay 40 g cheese on top to half-melt from residual heat.
7. Top with the patty and 2 fried eggs; drizzle a little more black pepper sauce if desired.
8. Serve hot; break the runny yolks and mix into the rice.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins