Asian egg rice

Name: Asian egg rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 collar Spring onions; 1/2–1 small red chili pepper; 6–8 Eggs; 4-5 Tbsp Soy sauce; 4 TABLESPOONS Oil (e.g. light sesame oil); 200 g frozen peas; 7-10 Tbsp Curry; 7-10 Tbsp Pepperoni

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 collar Spring onions
1/2–1 small red chili pepper
6–8 Eggs
4-5 Tbsp Soy sauce
4 TABLESPOONS Oil (e.g. light sesame oil)
200 g frozen peas
7-10 Tbsp Curry
7-10 Tbsp Pepperoni

Directions

1
Put rice into 400 ml of boiling salted water, cover and cook over low heat for about 20 minutes.
2
Clean, wash and cut the spring onions into rings. Carve the chilli lengthwise, remove seeds, wash and cut into fine rings. Whisk the eggs. Season with salt and 2 tablespoons soy sauce.
3
Heat 2 tablespoons of oil in a coated frying pan.
4
Let the egg mixture falter in it at low heat. Turn with the help of a pan lid and finish frying. Remove the omelette and cut into pieces.
5
Heat 2 tablespoons of oil in a frying pan or a wok. Sauté spring onions, peas and chilli in it. Fry the rice briefly. Season with soy sauce and some curry. Fold in omelette pieces.
6
Arrange the egg rice and garnish with pepperoni. Sweet and hot Asian sauce goes well with it.