Fried rice porridge with ginger and egg
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Bring 2 liters of water to a boil in a deep enameled pot.
2
Salt the water, add the rinsed rice, and cook over moderate heat for 7 minutes.
- Long-grain rice: 1 glass
- Salt: to taste
3
Then drain the water, cover the pot with a lid, reduce the heat to minimum, and cook the porridge for another 5 minutes.
4
Remove the pot from heat and let the rice steam under the lid for 5 minutes.
5
Peel the onion, wash it, and cut into thin rings.
- Onion: 4 heads
6
Peel, wash, and chop the garlic.
- Garlic: 1 clove
7
Peel, wash, and grate the ginger on a fine grater.
- Ginger: 1 piece
8
Heat oil in a deep pan, add onion, garlic, and ginger, and fry on high heat while stirring for 2 minutes.
- Vegetable oil: 50 ml
- Onion: 4 heads
- Garlic: 1 clove
- Ginger: 1 piece
9
Crack an egg into the pan and cook, stirring quickly, for 20-30 seconds until the egg mixes with the other ingredients.
- Chicken egg: 1 piece
10
Put rice and peas in the pan, salt it, and cook for another 3-4 minutes.
- Long-grain rice: 1 glass
- Green peas: 3 tablespoons
- Salt: to taste
11
Season the cooked porridge with soy sauce and freshly ground black pepper.
- Soy sauce: 1 tablespoon
- Ground black pepper: to taste
12
This porridge can be served with stewed vegetables, poached fish, or fried chicken.
