Ingredients
200 grams Hot cooked white rice
1 Egg
2 Wiener sausages
2 cm Carrot
1/4 Onion
1 Green pepper
1 dash Salt and pepper
1 dash Soy sauce
1 White sesame seeds
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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preparations: mix the rice with beaten egg in a bowl. finely chop the ingredients. (i roughly chop the vegetables). cook the wiener sausage and carrot in a pot (oil will render from the sausage, so you don't need to add oil). add the onion and green pepper and continue to cook. add the ingredients. once the doubanjiang is fragrant, add the rice mixed with beaten egg and cook over high heat. season with salt and pepper. right before you're finished, drizzle soy sauce over the top and mix it in to finish. scatter some white sesame seeds on top!