Asian rice with eggs and vegetables

Submitted by enr on 26 Mar 2014
1 cup long grain rice - basmati or jasmine
1 carrot
1 pepper
1/2 cup frozen peas
200 g mushrooms, thinly sliced ​​
3 tbsp dried Chinese mushrooms - optional
2 eggs
2 tbsp sunflower oil
1 tsp finely chopped ginger
4 cloves garlic
4 tbsp soy sauce
1-2 drops of sesame sunflower oil, optional
Asian rice with eggs and vegetables
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If using dried Chinese mushrooms, pour them in hot water for 15 minutes and cut them. Wash rice well, pour 1 1/2 cups cold water and place over high heat. Once boiled, kotlonat reduces maximum, the rice is coated tightly with a lid and allowed to simmer for 10 minutes. Kotlonat is excluded, the rice was left covered for another 10 minutes and then is loosened with a fork. During this time the vegetables are cut - carrots and peppers into thin sticks, mushrooms thinly, garlic chopped - and eggs are slightly broken. In the heated sunflower oil put ginger and garlic, and after a few seconds and add the eggs. Egg mixture is broken with a wooden spatula and add vegetables. Stir for 2 minutes and add the rice. Season with soy sauce and sesame and sunflower oil is served.
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26 Mar 2014
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sounds very tasty!

I did it with frozen Chinese mix, finally except sesame oil and put a little red chilli pepper. With soy sauce is great tasty. Excellent!