Summary

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

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Instructions

1. Cook rice in boiling salted water for about 10 minutes rather firm to the bite, not soggy.
2. Whisk the eggs and mix with the grained vegetable stock and pepper.
3. 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.
4. 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!
5. Just before serving, add the egg and mix in.
6. A small mini can of peas and carrots or golden corn (well drained) added before serving does not make the rice too dry.
7. My simple roast pork goes well with it!
8. WW per person 6.5 p.