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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork. Ingredients:
2 cups rice, washed dried |
2 ounces butter |
1 teaspoon salt |
2 teaspoons mild curry powder |
1 tablespoon soy sauce |
3 1/2 cups water |
2 ounces butter |
1 onion, sliced |
3 garlic cloves, chopped |
4 ounces mushrooms, sliced |
1 red bell pepper, sliced |
1 stick celery, chopped |
2 hard-boiled eggs, quartered |
Directions:
1. Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
2. Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
3. In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
4. Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
5. Garnish with the eggs.
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