John Myers
Ingredients for 3 servings:
- 250 g long grain rice
- 1 large chili pepper(s), fresh
- ½ onion(s)
- 1 clove(s) garlic
- 5 tbsp olive oil
- 3 large eggs
- 10 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp, heaped sesame seeds
- some mushrooms
- Pepper, white
- chili
- 1 bunch of spring onions
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes
Boil the rice in plenty of water, drain, and let cool. It’s best to prepare the rice the day before. Finely slice the spring onions and chili. Finely dice the onions and garlic. Sauté the onions and garlic in olive oil in a large pan/wok. Whisk the eggs, add them, and heat briefly, stirring constantly, until they begin to set. Then add the rice immediately, stir everything well, and fry. Deglaze with plenty of soy sauce and mix well. Add the sesame oil and sesame seeds. Mix in the finely chopped chili and sliced mushrooms and fry until the mushrooms take on some color. Add the sliced spring onions and let them cook briefly. Finally, season with pepper and, if desired, chili flakes.
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