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rice with water in a saucepan

rice with water in a saucepan

Put the rice with water in a saucepan , add some salt and leave on high heat to boil . To stir ( only once ) , cover the pan , reduce the heat completely and let simmer , covered , until absorbed all the water - about 10 minutes) . To remove from heat and keep covered for 5 minutes . Stir the rice with a fork , to become granular . The ratio is always 1 -2 rice water. After the Spread on a tray to cool completely, about 2 hours (or cool - as - you put 1 hour in the refrigerator ) .

Heat 1 tablespoon oil in a medium saucepan over medium heat and add the eggs . Bake a thin omelette until set and dry - do not need to turn - and pull on a kitchen board . Wrap the roll and cut into slices . The keep aside .

Heat 2 tablespoons oil well in the wok and stir fry inside the peppers, onions and bacon , for 3 - 4peripoulepta , until the onions are soft . Add the Chinese cabbage , rice and peas and stir for 2-3 minutes . Meth Pour soy sauce and sesame oil , add the strips of omelet (keeping some for garnish ) and stir.

Note : The Chinese cabbage resembles lettuce with white stems and light green leaves. But you can replace it with white cabbage ( cabbage ) .


1 cup . rice ' jasmine »(jasmine rice) or basmati
1 tablespoon soy sos
I / 2 teaspoon sesame oil (Sesame oil)
3 tablespoons oil
2 eggs , lightly beaten with half tablespoon extra soy sauce
1 small onion , sliced ​​thin
1 red pepper , cut into strips and then into diagonal pieces
4 slices bacon , cut into squares ,
1 cup . frozen peas , thawed
1/2 cup . ( patikomeno ) chinese cabbage cut into thin strips (see note)
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