Thursday, June 16, 2011



• Cooked rice 2 cups
• Sesame/ pea nut oil 2 tablespoons
• Eggs 2 medium, lightly beaten
• Onion 1 small
• Garlic 4 cloves, finely chopped
• Ginger 1 inch, finely chopped
• Carrots ½ cup, diced
• Green Beans ¼ cup, diced
• Green bell pepper 1 small, diced
• Spring onions ½ cup, chopped
• Soy sauce 1 tablespoon
• Rice vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste


Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.

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