Fried egg rice
1 1/4 cups basmati or jasmine rice Canola or rice bran oil 100g snow peas, halved lengthways 1 red pepper, diced 2 cups bean sprouts 1 tbsp grated fresh ginger 1/4 cup light soy sauce 4 eggs 1. Cook
|1¼ cups||Basmati rice, or jasmine rice|
|2 cm||Canola oil, or rice bran oil|
|100 g||Snow peas, halved lenghtways|
|1||Red pepper, diced|
|2 cups||Bean sprouts|
|1 tbsp||Fresh ginger, grated|
|¼ cup||Light soy sauce|
- Cook rice in plenty of boiling water for 10 minutes, then drain well and set aside.
- Heat a little oil in a wok or large frying pan. Add vegetables and ginger and stir-fry over a high heat for 2 to 3 minutes to lightly brown.
- Add cooked rice and soy sauce and stir-fry, tossing ingredients over high heat for 3 to 5 minutes to lightly brown. Add a little more soy sauce as a seasoning if necessary.
- Fry eggs in a little oil (or poach eggs, if preferred). Serve eggs over rice.
This dish is best matched with
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