05:34
Here is the recipe:
1 cup uncooked long grain converted or parboiled rice (not instant or quick rice)
2 eggs, beaten
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
1/2 cup diced onion
1 1/2 tablespoons butter
2 tablespoons soy sauce
Salt
Pepper
1. cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
2. Scramble the eggs in a small pan over medium heat. chop scrambled chunks of eggs into small pea sized bits with your spatula while cooking.
3. When the rice has cooled, add the peas, carrot, eggs, and onion to the bowl. Carefully toss all of the ingredients together.
4. Melt butter in a large frying pan over medium/high heat.
5. When the butter has completely melted, dump the rice mixture into the pan and add soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.
1 cup uncooked long grain converted or parboiled rice (not instant or quick rice)
2 eggs, beaten
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
1/2 cup diced onion
1 1/2 tablespoons butter
2 tablespoons soy sauce
Salt
Pepper
1. cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
2. Scramble the eggs in a small pan over medium heat. chop scrambled chunks of eggs into small pea sized bits with your spatula while cooking.
3. When the rice has cooled, add the peas, carrot, eggs, and onion to the bowl. Carefully toss all of the ingredients together.
4. Melt butter in a large frying pan over medium/high heat.
5. When the butter has completely melted, dump the rice mixture into the pan and add soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.
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