| Chicken |
| Beef |
| Pork |
| Fish and Seafood |
| Rice and Breads |
| Salads and Vegetables |
| Desserts, Cakes and Pastries |
| Soups |
| Beverages |
| Pasta and Noodles |
| Snacks and Appetizer |
| Egg Fried Rice |
| Written by Robert | |||||||
| Tuesday, 29 July 2008 | |||||||
Ingredients:3 eggs, lightly beaten 2 tbsp butter 1 medium sized onion, chopped 2 cups of long grain rice 3 cups chicken stock 1 cup frozen peas 1 medium sized carrot, peeled and diced ¼ cup low fat milk 150g piece lean ham, cut into thin strips 2 shallots, finely sliced 1 tbsp light soy sauce
Preparation: 1. Melt butter in large saucepan, add onion and fry for 1 minute 2. Add rice and toss to coat 3. Pour in chicken stock, add peas and carrots and bring to boil 4. Once boiled, reduce heat and simmer, covered, for 7 minutes 5. Whisk eggs and milk together. Pour into cooked rice and fork through 6. Add remaining ingredients and serve.
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