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Egg Fried Rice With Peas
Egg Fried Rice With Peas. The rice is washed and put into a rice cooker to cook white rice. Heat another big drizzle of oil in the wok or pan, add the ginger and fry for 20 seconds to flavor the pan.

Then add peas, carrots, onions, and minced garlic. Press to the side of the pan to make room for the eggs. Set aside to use later.
Scramble Eggs Over Medium Heat And Then Remove From Pan Onto A Plate.
In a large skillet, heat 2 tablespoons of oil until hot and add shrimp. Break up the egg slightly, then remove from the wok or pan and set aside. Put some aside for serving.
Put The Cooked Rice In A Small Bowl And Run A Spoon Through The Grains To Separate Them As Much As Possible.
Next, add the tamari or soy sauce, peas and a few big pinches of sea salt and toss well. Press to the side of the pan to make room for the eggs. Sautee until starts to brown.
(This Will Help When You Add The Rice To The Dish Later).
In a bowl whisk the eggs together. Add rice and a pinch of salt. If you are using soy sauce, mix it.
Cook For 3 Minutes, Then Transfer To A Plate.
Pea is peeled from the tender pod and washed, and the carrot is peeled, washed and cut into small pieces. Bring 3 cups of water to a boil. Set aside to use later.
Cook Until They Are Tender.
Add the minced garlic and ginger and fry for 1 more minute. Push the fried rice to one side in the pan. Add oil and eggs to the other side of the pan and then scramble the eggs.
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