Egg and Pechay Rice Bowl: Another rice bowl to die for

By GERLIE M. UY

1-2 Tbsp sesame oil
2 cloves minced garlic 
1 medium white onion, chopped
1/2 cup chopped stalk (white part) of the native pechay 
 2 Tbsp sesame seeds
300g boiled rice
1 Tbsp butter (optional)
seasalt and pepper to taste
2 fried scrambled eggs, chopped.
1 cup chopped leaves of native pechay

Saute garli and onion in sesame oil. Add the chopped stalks and stirfry until tender. Add sesame seeds and stirfry until fragrant or brownish in color. add the boiled rice, stir. Add the butter and the chopped eggs. Add salt and pepper to taste. Let cook and mix well then add the leaves. Let cook until wilted. Ready to serve.