Moon View Bitter Melon Cream Rice

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: slice 120 g bitter melon thin after removing seeds, soak in salted water 5 minutes and drain; slice 120 g mushrooms; crush salted egg to taste; cube 40 g cheese; have 1 raw egg ready; warm 250 ml broth.
2. Heat 1 Tbsp olive oil in a skillet over medium; stir-fry mushrooms 2 minutes until moisture cooks off; add bitter melon and salted egg and cook 3 minutes until melon softens slightly and salted egg turns sandy and fragrant; set aside.
3. In the same pan, stir-fry 220 g cream rice over medium heat 2 minutes until grains are coated with oil (toast the rice).
4. Reduce to medium-low; add hot broth in 1/2-ladle additions, stirring until absorbed each time, repeat 4–5 times about 8 minutes until creamy texture.
5. Stir in heavy cream to taste with 1/3 tsp sea salt, 1/4 tsp cracked black pepper, and 1/2 tsp chili flakes; simmer 1 minute to thicken.
6. Return bitter melon, mushrooms, and salted egg; toss with cream rice; fold in 40 g cheese until half-melted.
7. Plate and crack 1 raw egg in the center (moon-view style); let residual heat set the white slightly while keeping the yolk runny.
8. Serve hot; break the yolk and mix the rich egg into the cream 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