Chinese Egg Fried Rice

Chinese Egg Fried Rice
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  • 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

  1. 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.
  2. Remove rice from heat and spread in wide dish.
  3. When you wish to serve, add the oil to a wok or pot and heat.
  4. Add the garlic water/essence then the eggs and stir it quickly.
  5. Add the soy sauce, black pepper, bell pepper, carrots and green onions.
  6. Then stir fry for five minutes and add in the rice.
  7. Add in the sugar, a bit of the soya rice and ajinomoto and toss gently with two spoons.
  8. The Egg Fried Rice is ready. Add a few drops of sesame oil on top.
  9. Serve with Chicken Chilies or Beef Chilies.
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