Illes Fried Rice in Old German Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 90 g basmati
- 250 ml salt water
- 2 egg (s)
- 0.5 teaspoon ½ vegetable stock, grained
- 1 pinch salt and pepper
- 1 teaspoon olive oil
- 1 tablespoon oil, (peanut oil)
- 1 small Can (s) peas and carrots 50 g or golden corn
Print Recipe
Pin Recipe Instructions
- Cook rice in boiling salted water for about 10 minutes rather firm to the bite, not soggy.
- Whisk the eggs and mix with the grained vegetable stock and pepper.
- Pour olive oil into the pan, add the eggs and let the scrambled eggs set. Crumble the egg into pieces and remove from the pan.
- Put the peanut oil in the pan, let it get hot, add the well drained rice and fry it a little brown. The roasted rice tastes heartier and nuttier!
- Just before serving, add the egg and mix in.
- A small mini can of peas and carrots or golden corn (well drained) added before serving does not make the rice too dry.
- My simple roast pork goes well with it!
- WW per person 6.5 p.
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