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Recipe of Egg Fried Rice

Method of Fried Rice

For fried rice heat oil in large pan. Add garlic water then immediately put in whipped eggs leave for two or three minutes. Add chopped spring onion leaves, carrots, salt, black pepper, soya sauce and vinegar. Stir again for tow 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 colour. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lowe the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently for the rice, gradually working down to the bottom. Serve hot.

Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins toin colour. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lowe the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently for the rice, gradually working down to the bottom. Serve hot. Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to in colour. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lowe the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently for the rice, gradually working down to the bottom. Serve hot. Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins toin colour. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lowe the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently for the rice, gradually working down to the bottom. Serve hot.

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