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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Not a fully authentic version but quick and ideal for using up leftover rice. For a more filling dish add some cubes of tofu and stir fry in the onion paste. Ingredients:
300 g long grain rice |
2 medium eggs |
3 garlic cloves |
2 red chilies, deseeded and sliced |
2 onions, sliced |
3 tablespoons peanut oil |
1 yellow pepper, deseeded and sliced |
2 carrots, cut into matchsticks |
2 tablespoons dark soy sauce |
4 spring onions, shredded |
Directions:
1. Rinse the rice until the water runs clear. Place in a pan with 600ml water and bring to the boil. Cover and cook on a very low heat for 15 mins, all the water should have been absorbed. Spread out the rice in a shallow dish and allow to cool.
2. Heat a wok and beat the eggs. Scramble the eggs, remove and set aside.
3. Place the garlic, half the chilli and half the onion in a blender and process to a coarse paste. Heat the ground nut oil and fry the paste for 1 minute.
4. Add the remaining onion and chilli, pepper and carrots. Stir fry for 2 minutes Add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well.
5. Add soy, spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot.
6. Serve as is or garnished with coriander.
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