John Myers
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Chinese Rice Pan with Blossom Rice
The perfect chinese rice pan with blossom rice recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 2 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 tsp Sesame oil, light
- 2 tbsp Sunflower oil
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
Optional:
- 1 Hot peppers, red, long, mild
To garnish:
- 1 tbsp Celery leaves, fresh or frozen
The day before:
- The day before, bring 70 g of dry rice to the boil with 125 g of water, add a pinch of chicken stock and 1 tablespoon of salad oil. With the lid on, simmer for 12 minutes at a very low heat. Remove from heat and let swell and mature for 30 minutes without opening the lid. Store covered in the refrigerator.
The vegetable:
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Roughly chop the leaves and prepare them. Measure frozen goods and allow to thaw. Wash the optional hot peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
For the flowers:
- Beat the eggs and whisk with a pinch of chicken stock and the sesame oil. Heat the sunflower oil in a pan and fry the beaten eggs into scrambled eggs. Chop up the larger pieces. Add the vegetables and fry for 1 minute, garnish and serve in the pan as a main meal with side dishes of your choice.
Annotation:
- In China, rice and noodles are the main meals, everything else is side dishes.
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