Egg Fried Rice HT
ACC Chinese 30mins
4 Hot Chi Grains Vegetables
Accompaniment Dairy Free
Long Grain Rice
tbsp Vegetable Oil
tbsp Sesame Oil
tbsp Soy Sauce
1tbsp rice Wine
1. Bring a pan of lightly salted water to the boil, add the rice, bring back to the boil
the heat, cover and simmer for 10-15 minutes.
Meanwhile, heat 1 tablespoon of vegetable oil in a wok or large frying pan. Beat the eggs lightly and pour them into the
pan or wok, tipping it to make a thin omelette.
Cook over a moderate heat until set, then turn the omelet onto a plate and allow to cool
then slice the omelette into thin strips.
Once tender, drain the rice very well.
Heat the sesame oil in a wok or frying
pan until very hot. Add the drained rice and sliced omelette to the pan
and stir fry for 2 minutes.
5. Add the soy sauce, rice wine and honey to the pan,
and continue to
stir-fry over a high heat for 3-4 minutes, or until the mixture is dry and
heated through. Serve immediately.
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