Chinese rice pan with flower rice

Ingredients for 2 servings:

• 160 g rice, cooked the day before
• 2 eggs, size M
• 1 pinch(s) chicken broth
• 1 tsp sesame oil, light
• 2 tbsp sunflower oil
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 pepper, red, long, mild (optional)
• 1 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 15 minutes; Rest time approx. 23 hours; Cooking/baking time approx. 15 minutes; Total time approx. 23 hours 30 minutes

Flower rice is a popular staple meal throughout Asia. This recipe is from Western cuisine, China.

The day before, bring 70g of dry rice to a boil with 125g of water, add a pinch of chicken stock and 1 tbsp of salad oil. Cover and simmer for 12 minutes at a very low heat. Remove from the heat and let swell and mature for 30 minutes without opening the lid. Store covered in the refrigerator. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the fresh celery, remove the stalks and any unhealthy leaves. Roughly chop the leaves and set aside. Measure the frozen goods and let them thaw. Wash the optional bell pepper, remove the stalks, slice lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and then cut these crosswise into small cubes. Crack the eggs into a bowl and whisk them with a pinch of chicken stock and the sesame oil. Heat the sunflower oil in a pan and fry the beaten eggs until scrambled. Break up any larger pieces. Add the vegetables and stir-fry for 1 minute, garnish, and serve in the pan as a main course with your choice of side dishes. Note: In China, rice and noodles are considered the main course; everything else is considered a side dish.