Egg Fried Rice Recipe
Ingredients
| Long grain rice | 2 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Margarine | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), chopped | |
| Vegetable oil | 3 Tablespoon | |
| Vegetables | 3 Cup (16 tbs), chopped | |
| 5 eggs, lightly beaten | ||
Directions
In a large saucepan, combine first 7 ingredients.
Bring to a boil.
Reduce heat.
Cover.
Simmer 20 minutes.
In a wok or large skillet, heat 1 tbsp (15 mL) oil.
Stir fry vegetables until tender crisp.
Remove.
Set aside.
Add 1 tbsp (15 mL) oil into wok.
While stirring, cook eggs.
Remove.
Set aside with vegetables.
Pour remaining oil into wok.
Add rice, vegetables and eggs.
Stir fry to reheat mixture.
Bring to a boil.
Reduce heat.
Cover.
Simmer 20 minutes.
In a wok or large skillet, heat 1 tbsp (15 mL) oil.
Stir fry vegetables until tender crisp.
Remove.
Set aside.
Add 1 tbsp (15 mL) oil into wok.
While stirring, cook eggs.
Remove.
Set aside with vegetables.
Pour remaining oil into wok.
Add rice, vegetables and eggs.
Stir fry to reheat mixture.
Chef
