Wednesday, August 24, 2011

Egg Fried Rice

1 egg, beaten with a tsp of water
2 tablespoon butter
1 onion, chopped
1 tbsp chopped garlic
2 cups cooked white rice
A few dashes of soy sauce
Salt, pepper, chinese salt
1/2 cup chopped cilantro
Chopped spring onions, optional

 In a frying pan, take a tsp of butter and add the whisked egg.

 Let it cook on one side completely. Resist to turn over before its done.
Turn over and cook the other side for 10-15 seconds max. Transfer to a plate.

 With a flat spatula or turner, shred it into long pieces while still hot.
 Set them aside and let it cool.
 Now take a tbsp of butter and put it in a wok or skillet.
 Add the garlic and onion shortly after.
 Let it lightly brown and add the rice.
 Few dashes of say sauce and mix gently.
 Add the egg shreds and sprinkle salt, pepper and chinese salt.
 Add cilantro and chopped green onions.
 Gently mix it together and put the lid and let it steam for 7-10 minutes or until the rice is thoroughly heated.
 Serve it with Szechwan Chicken.

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