As in any dish from Asian cuisine, here the rice also comes with plenty of flavors and provides a full meal in one bowl / Nimrod Saunders, styling - Yael Magen
Maybe it's the soy that enriches the dish with umami flavors, maybe it's the combination that Israelis love of rice and eggs, maybe it's actually the vegetables that were quickly browned.
Either way, you're going to get a dish that you can't stop devouring (with a fork or with chopsticks, whichever you prefer).
A great recipe that can also make use of "tired" white rice left in the fridge, but if you want to indulge, it's best to make fresh rice on the spot, and this recipe comes with exact instructions for making one.
Instructions:
Steamed white rice:
1 cup of white jasmine rice (225 grams)
1.5 cups of water (375 ml)
For the stir-fry:
3 cups of cooked jasmine rice
2 eggs
a spoonful of water
2 tablespoons of oil (20 grams)
A tablespoon of light soy (15 grams)
a tablespoon of dark soy (15 grams)
teaspoon of salt (5 grams)
A teaspoon of sugar (5 grams)
Carrots cut into cubes
Half a cup of peas
Green onion for garnish
Instructions:
1.
Wash the rice well and carefully, so as not to injure it.
The integrity of the rice is important so that it does not release starch (which we try to get rid of by washing).
2.
When the water becomes clear (almost is also fine), filter the rice and then add it to the pot along with the measured water.
3.
Bring to a boil and then transfer to cooking on the smallest flame at the lowest intensity.
4.
Cook with the lid closed for 20 minutes.
5.
Turn off the heat and do not open the lid for 10 minutes.
6.
With the help of a wooden or silicone spoon, "open" the rice so that it does not cool as a lump.
7.
After the rice cools down, you can stir-fry: heat oil in a wok until steam rises.
8.
Mix eggs with water and pour into the hot oil.
Stir lightly until cooked and take out.
9.
Put carrots and peas in the same wok and fry for a minute until the carrots soften a little.
10.
Add the eggs and rice, add the seasoning and stir-fry until the sauce and seasoning are fully mixed.
11.
Serve with green onion rings for decoration and devour.
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