Asian egg rice

Name: Asian egg rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 50 g frozen peas; 2 Spring onions; 1/2 chili pepper; 2 Eggs; 1 TEASPOON Soy sauce; 7-10 Tbsp Oil; 1 TEASPOON Butter or margarine; 1/2 TEASPOON Curry; 7-10 Tbsp halved peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp Salt
50 g frozen peas
2 Spring onions
1/2 chili pepper
2 Eggs
1 TEASPOON Soy sauce
7-10 Tbsp Oil
1 TEASPOON Butter or margarine
1/2 TEASPOON Curry
7-10 Tbsp halved peppers

Directions

1
Let the rice swell in boiling salted water for about 20 minutes. Drain off excess liquid. In the meantime defrost peas. Clean and wash spring onions, cut them into bite-sized pieces. Carve the chilli lengthwise, remove seeds and cut into fine rings. Whisk the eggs. Season with salt and soy sauce.
2
Place in a pan lightly greased with oil and allow to set. Turn once, fry briefly more and cut into pieces. Heat the fat. Sauté spring onions, peas and chilli in it. Fry the rice briefly. Season with curry. Fold in omelette pieces and serve garnished with halved pepperoni