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oriental rice


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Tempo de preparo

50 min(s)


4 servings

  • Ingredients
  • Recipe
  • 2 cups of cooked rice, with homemade chicken broth or industrialized broth tablet, or reuse the leftover rice from yesterday;2 cup
  • 1 thread of sesame oil;00 unit(s)
  • 2 cloves of garlic, peeled and crushed;2 unit(s)
  • 1 onion chopped into regular and uniform cubes;1 unit(s)
  • 2-3 whole eggs3 unit(s)
  • 1 cup chopped fresh chives1 cup
  • 1 cup of carrots, finely chopped and semi-cooked in the microwave for 5 minutes, al dente;1 cup
  • 150gr. ham sliced and cut into cubes or strips of meat or chicken.150 g
  1. Preparation mode Cook the rice as usual, replacing the water with the chicken stock, or use leftovers. Heat a wok skillet, add a drizzle of oil and make the 2 whole scrambled eggs season with 1 pinch of salt and 1 pinch of ajinomoto. With the help of a spatula, go “breaking the eggs” separating them into flakes. Reserve on a separate plate. In the same skillet, add a little more oil, sauté 2 peeled and crushed garlic cloves for 1-2 minutes, until golden. Place 1 onion, chopped into regular and even cubes, also sauté for 1-2 minutes until translucent. Then add 1 cup of finely chopped carrots, semi-cooked in the microwave, covered for 5 minutes, al dente and 150g of sliced ham, cut into small cubes. Place the egg in the frying pan, add the cooked rice, add 1 tsp of sesame oil and stir for 2 minutes, sautéing and frying the rice, until it becomes very shiny and incorporates all the flavors of the other ingredients. Turn off the heat, add the chives and mix lightly. Season with black pepper to taste, salt and ajinomoto.

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