Very special egg fried rice (V): Difference between revisions
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|description=A meal in itself or a very nice accompaniment to most meals.It had an almost lemony taste, which I guess was the high amount of pickled items used. | |||
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A meal in itself or a very nice accompaniment to most meals. | A meal in itself or a very nice accompaniment to most meals. | ||
It had an almost lemony taste, which I guess was the high amount of [[pickled]] items used. | It had an almost lemony taste, which I guess was the high amount of [[pickled]] items used. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| Cooked and drained [[boiled rice]] made from 1 cup of [[basmati rice]] | | Cooked and drained [[boiled rice]] made from 1 cup of [[basmati rice]] | ||
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| Add the [[soy sauce]] and [[spring onions]], stir well and serve | | Add the [[soy sauce]] and [[spring onions]], stir well and serve | ||
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[[Category:Recipes|Rice]] | [[Category:Recipes|Rice]] | ||
[[Category:Accompaniments|Rice]] | [[Category:Accompaniments|Rice]] | ||
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[[Category:Vegetarian recipes|Rice]] | [[Category:Vegetarian recipes|Rice]] | ||
[[Category:Boiled or simmered]][[Category:Stir fried]] | [[Category:Boiled or simmered]][[Category:Stir fried]] | ||
Revision as of 09:48, 19 March 2014
| Very special egg fried rice (V) | |
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| Servings: | Serves 2 |
| Calories per serving: | Very special egg fried rice and star anise beef |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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A meal in itself or a very nice accompaniment to most meals.
It had an almost lemony taste, which I guess was the high amount of pickled items used.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Cooked and drained boiled rice made from 1 cup of basmati rice
- 2 tablespoons peanut oil
- 1 onion, peeled and sliced
- 2 heaped tablespoons finely chopped ginger root - I used bottled from the fridge as it keeps so well
- 3 cloves garlic, crushed
- 1 large pickled chili, chopped, with some seeds and a little vinegar, (pictured)
- 2 pickled roast red peppers, chopped with some of the vinegar, (pictured)
- 2 sun-dried tomatoes in oil, chopped, with a little of the oil, (pictured)
- 4 spring onions, chopped on the diagonal
- 2 free range eggs, whisked with 2 teaspoons of sesame oil
- 1 tablespoon light soy sauce
Method
- Heat the oil in a wok and fry the onion, ginger and garlic on a high heat for 3 minutes
- Stir in the rice and mix well
- Add the peppers, tomatoes and chillies, mix well, reduce the heat and and cook until the rice has heated through thoroughly - about 4 minutes if the rice was cold
- Make a well in the rice and add the egg mixture. Stir to cook evenly and then mix to distribute
- Add the soy sauce and spring onions, stir well and serve
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