Ingredients
- Basmati Rice 1 kg (washed and soaked for 20 minutes)
- Eggs 4 (whisk with a pinch of yellow color)
- Spring onions 1 cup (finely sliced tops or green leaves)
- Carrots 3 (finely sliced)
- Bell pepper 2 (finely sliced)
- Garlic water/essence 2 tbsp
- Soya sauce 2 tbsp
- White vinegar 1 tbsp
- Black pepper ½ tsp (ground)
- Sugar 1 tsp
- Ajinomoto ½ tsp (Chinese Salt)
- Salt To taste
- Cinnamon 1 piece roasted and ground
- Oil 1 cup
- Sesame oil a few drops
Cooking Directions
- Boil water in cooking pan then add rice, 1 tbsp salt and vinegar. Boil rice until 80% done then drain the water and simmer rice on slow heat on five minutes.
- Remove rice from heat and spread in wide dish.
- When you wish to serve, add the oil to a wok or pot and heat.
- Add the garlic water/essence then the eggs and stir it quickly.
- Add the soy sauce, black pepper, bell pepper, carrots and green onions.
- Then stir fry for five minutes and add in the rice.
- Add in the sugar, a bit of the soya rice and ajinomoto and toss gently with two spoons.
- The Egg Fried Rice is ready. Add a few drops of sesame oil on top.
- Serve with Chicken Chilies or Beef Chilies.
