Egg Fried Rice
- 500 g long grain rice (soaked in water for 20 minutes)
- 2 eggs
- 1 cup spring onion leaves, 1 finely chopped
- 2 medium green and red capsicums
- 3 medium carrots, finely chopped
- 2 tablespoons soya sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon ajinomoto
- 1/2 teaspoon crushed red whole chile
- salt
- 2 tablespoons oil
- Heat oil in a large pan. Add garlic water and immediately pour in the whipped eggs, stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper,red chillies and capsicum . Stir again for two minutes.
- Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to change in color. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lower the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently fork the rice, gradually working down to the bottom. Serve hot.
eggs, spring onion, carrots, soya sauce, black pepper, ajinomoto, crushed red, salt, oil
Taken from www.food.com/recipe/egg-fried-rice-295795 (may not work)