John Myers
Ingredients for 2 servings:
- 1 cup rice, e.g. long grain, basmati, jasmine rice
- 2 cups water
- some vegetable broth
- some salt, according to taste
- 1 clove(s) garlic
- some soy sauce
- some oil
- 1 egg(s)
- 1 stalk(s) leek
- 1 carrot(s)
- some broccoli
- 1 can of bamboo shoots
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
can also be modified with meat
This is my basic recipe, which can be expanded with additional ingredients depending on what’s in your fridge, your budget, and your taste. Just be a little bold! You can vary the vegetables as you like. I always use whatever I have on hand, but some ingredients like leeks, carrots, bamboo shoots, and broccoli are common. Cook the rice with the vegetable broth over medium heat according to the instructions until all the water has evaporated. Stir occasionally to prevent sticking. Meanwhile, wash, trim, and chop the vegetables. Once the rice is cooked, remove it from the heat and sauté the vegetables. Add the chopped garlic clove towards the end, as otherwise the garlic will become bitter. Thoroughly mix the fried vegetables with the rice. Season with soy sauce and mix until the rice takes on a light brown color; this can vary depending on the soy sauce and can sometimes be darker. Put everything in a pan with oil, whisk the egg, pour it over the mixture, and fry everything, stirring well. Can be served immediately afterwards and is also suitable to take away for the next day.
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