Categories: asian, rice, side dish
Ingredients
- 3 cups short grain rice, washed, dried and cooked in 3 cups boiling water (no salt added) the day before
- 3 tablespoons vegetable oil
- 3 eggs
- 2 tablespoons light soy sauce
- 1/2 teaspoon MSG (optional: see note below)
- 1/2 teaspoon sugar
- 200 g. cooked small size shrimps (available frozen, defrost in the refrigerator) (optional)
- 1/2 cup small cubed carrots, boiled in salted water till almost tender
- 1/2 cup green peas, fresh or frozen boiled in salted water till almost tender
- 1 cup sliced green onions, (green part only, use white part for decoration)
- 11/2 tablespoons sesame oil
- Salt sparingly and freshly ground white pepper
- 1 green onion, and carrot flowers for decoration
Directions
-
Using a fork, mix eggs with little salt and white pepper.
-
Heat pan and add vegetable oil and when oil is hot pour the eggs and cook for one second then add rice on top and leave for 2 seconds to cook.
-
Raise heat to high and stir rice and eggs till eggs are cooked and mixed with the rice and rice is hot and the particles are separated, about 5 minutes.
-
Add MSG if being used, sugar, soy sauce, and white pepper and cook a little more mixing all the time and separating rice particles.
-
Add and mix cooked shrimps, carrots, peas, green onions and sesame oil. Taste and add salt if needed.
-
Place on a plate and serve hot decorated with green onion curls and carrot flowers.
-
Green onion curls:
-
Use the green and white part of 2 fresh spring onions. Trim bulbs from onion where stems begin to turn green. Trim remaining stem to a length of about 10 cm. Use bulbs to prepare the flowers below. Using sharp scissors cut each section of the green stems lengthwise into very thin strips down to the beginning of the stem. Place decoration in a bowl with plenty of cold water and refrigerate 4-5 hours. To speed the process, add ice cubes to the water.