Savoury Egg and Rice Squares

Method 5 steps

1. 1 Cook the rice, covered, in 400 ml water over a low heat for 12 minutes, then leave it covered off the heat for 10 minutes.
2. 2 Beat the eggs with the tamari and pepper. Scramble them softly in the oil with the spring onions, then break them into small pieces.
3. 3 Fold the egg and salt through the warm rice.
4. 4 Press the mixture firmly into a 20 cm square tin lined with baking paper, cover and chill for 1 hour until set.
5. 5 Cut into 8 squares and wrap each one in baking paper or foil.