Heavenly Mandarin Flower Rice

Ingredients for 2 servings:

• 70 g dry basmati rice
• 125 g water
• 1 tbsp butter, unsalted
• 1 tbsp rice wine vinegar, mild
• 2 g chicken broth, strong bouillon
• 30 g carrot(s), fresh or frozen
• 2 tbsp sunflower oil
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) white pepper, freshly ground
• 1 pepper, red, long, mild (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

A fluffy rice that’s both visually appealing and flavorful. A recipe from southern China.

Wash the rice, strain it, and drain well. Bring it to a boil with the water, stir well, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it rest with the lid on for 30 minutes. Cut a 4cm long piece from a carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen food and let it thaw. Wash the optional red bell pepper, remove the stalk, slice it lengthwise, open it up, remove the seeds, cut it lengthwise into thin strips, and then cut these crosswise into small cubes. Heat the sunflower oil in a pan and fry the carrot cubes and the optional bell pepper cubes for 1 minute. Remove from the pan with a slotted spoon. Fluff the rice with a spoon and let it cool uncovered. Crack the eggs into small cubes and whisk them with salt and pepper. Fry the eggs in a pan until scrambled, add the rice and the cubes, mix well and serve warm.