Two Egg Fried Rice Recipes

Utmost people consociate fried rice with China, but the fact is there is a variety of fried rice fashions in other corridor of Asia too.

 I allowed I might introduce you to two of them moment, since they are relatively succulent and my Chinese crony regularly makes them in extension to her archetypal egg fried rice.

Allow's take a face Nasi Goreng- Indonesian Fried Rice( 4 servings)

- Two soupspoons kepap manis( sweet soy sauce)

- Half mug raw long grain rice

- Two ladles sesame oil painting

- One fragile onion, hulled and diced fragile

- Two cloves of garlic, diced

- One diced verdant chilli pepper

 - One fragile carrot, hulled and diced fragile

- One celery stalk, sliced fragile

 - Two soupspoons tomato sauce

- Two soupspoons regular soy sauce

- One quarter of a cucumber, sliced

- Four eggs Preparation In a pot, sizzle the rice and water, cover and leave it stewing for 20 twinkles on a low heat. In a wok or voluminous visage, fry the garlic, onion, and verdant chilli under tender. After that blend in the celery and carrot. wash in the colorful gravies and rice. remain frying for a many twinkles until hotted through. gossip up into coliseums and top with cucumber samples.

Eventually, fry the eggs in the same wok, until they set. Serve on top of the rice and vegetables. Kow Pad

- Thai Fried Rice( 2 servings)

- Three soupspoons of vegetable oil painting

- One thinly sliced tomato

- Two soupspoons soy sauce

- A pinch of pepper

- One tablespoon fish sauce

- One mug twisted rice

 - Three Thai chilli peppers

- One third mug pork

- Half mug onion, diced fragile

- One lime

- One verdant onion

 - Two cloves garlic, diced

- Two eggs

Preparation The lime actually makes this form, consequently do not forget it. Start with a actually hot wok, indeed smoking, also append in the oil painting and flesh. wash snappily, and turn on the extractorfan.However, it's not hot enough, If you detect there is juice collecting from the flesh and it is not sinking incontinently.

When the flesh is done, leave it to one side. append the eggs and scramble until they are done, also again, set away. You needn't take them out of the wok, precisely shove them to the side and make sure there is room in the locus. Next, append the fish and soy sauce, mingling in the rice and the vegetables.

 wash for another many twinkles and append a pinch of pepper. Serve the dish hot with a wedge of lime( or append before you serve) and entire verdant onion.

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