vegetable egg rice Recipe
This Chinese vegetable egg rice is a quick and easy meal idea when you have very little time on hand to whip up a delicious spread. With unannounced guests this is a simple to make dish that is very delicious.
Ingredients
| Carrots | 3/4 Cup (16 tbs), diced | |
| 1 medium onion sliced thin | ||
| Green peppers | 1/4 Cup (16 tbs), diced | |
| Peas | 3/4 Cup (16 tbs) | |
| Cooked rice | 2 Cup (16 tbs) | |
| 2" ginger sliced thin | ||
| Vinegar | 1 Tablespoon | |
| 2 tbsp soya sauce | ||
| 3 tbsp green chilli sauce | ||
| Eggs | 2 Small | |
| Salt | To Taste | |
| Oil | 4 Tablespoon | |
| Spring onions to garnish | ||
Directions
Fry the onion in a oil. Add the ginger and the other vegetables. Cook a little. Add the vinegar, salt and soya sauce.
Cook until vegetables are a little soft. Add the cooked rice and chilli sauce and mix well.
Push the rice to one side and add the beaten eggs on the other side. Scramble the eggs and mix with the rice.
Garnish with spring onions.
Cook until vegetables are a little soft. Add the cooked rice and chilli sauce and mix well.
Push the rice to one side and add the beaten eggs on the other side. Scramble the eggs and mix with the rice.
Garnish with spring onions.
Chef
