2 stock cubes + 2 pinch salt
0.1 g saffron (100mg)
30 g butter
2 cup basmati rice
4 spring onions
4 cup water
Wash ruce and soak 30 mibs. Line rice cooker with butter. Add water, 2 cubes stock, and rice and saffron. Cook. Chop and stir in onions.
Chop and fry spring onions. Add rice and fry. Add chilli jam. Fry. Push to side and crack in eggs. Cook and stir. Add tofu. Drizzle oil. Put in bowl and push down then flip.
Remove skin. Chop chicken. Fry with bones.
150g rice noodle in boiling water. Strain in cold water. Roughly chop.
Add chili jam then worcheshire sauce. Sizzle and add peas. Add noodles. Toss.
Remove bones. Serve.