Fried egg rice
6/4/2008
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
Ingredients
| 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 |
| 4 | Eggs |
Directions
- 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.
Wine Match
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