 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
|
serve hot. Ingredients:
500 g long grain rice (soaked in water for 20 minutes) |
2 eggs |
1 cup spring onion leaves, 1 finely chopped |
2 medium green and red capsicums |
3 medium carrots, finely chopped |
2 tablespoons soya sauce |
1/2 teaspoon black pepper |
1/2 teaspoon ajinomoto |
1/2 teaspoon crushed red whole chile |
salt |
2 tablespoons oil |
Directions:
1. 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,red chillies and capsicum . Stir again for two minutes.
2. 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.
|
|