Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Nos | Onion Leeks-Spring Onions | |
| 2 | Large | Eggs | |
| 1 | Teaspoon | Salt | To taste |
| 4 | Tablespoon | Cooking Oil | |
| 4 | Teacup | Rice, fine grain. (Jirasal or Delhi) | Cold, previously cooked rice |
| 2 | Tablespoon | Soya Sauce | |
| As Required | Pepper Powder | To Taste |
Method
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
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