Wednesday, May 27, 2009

Egg Fried Rice

Long grain rice 1 kg (soaked in water for 20 minutes)
Eggs 4 whipped
Spring onion leaves 1 cup finely chopped
Garlic water 2 tbsp
Carrots 3 finely chopped
Soya sauce 2 tbsp
Black pepper ½ tsp
Ajinomoto ½ tsp
Cinnamon 1 inch piece (roasted and powdered)
Salt to taste
Dalda or your choice of cooking oil 1 cups

*Heat oil in a large pan. Add garlic water and immediately pour in the whipped eggs, stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, Soya sauce and vinegar. Stir again for two minutes.
*Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to change in color. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lower the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently fork the rice, gradually working down to the bottom. Serve hot.

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