John Myers
Contents
show
Ingredients
- 100 g Beef fillet
- 100 g Cooked ham
- 30 g Streaky bacon
- 2 piece Cloves of garlic large
- 1 tsp Food starch
- 3 tbsp Soy sauce sweet
- 0,5 piece Green pepper
- 0,5 piece Red pepper
- 4 piece Free range eggs
- 4 tbsp Fresh smooth parsley
- 200 g Rice cooked parboiled
- 5 tbsp Extra virgin olive oil
- Sea salt from the mill
- Black pepper from the mill
Instructions
Preparation:
- Rinse the meat under cold running water and dry it well. Then cut into fine slices.
- Prepare a marinade from the 2 tablespoons of sweet soy sauce, 1 teaspoon of cornstarch, pepper, salt and minced garlic. Marinate the meat slices in it.
- Wash, quarter and core the peppers and cut into fine strips.
- Then dice the ham and bacon (if not diced).
- Beat the eggs with the chopped parsley well. Season with salt and pepper.
- Boil the rice a day in advance and cover and leave to cool.
Ready on the pan, go:
- In a sufficiently large pan, we now add 1 tablespoon of olive oil to each one and let it heat up well.
- Then the meat comes in first and is quickly seared on both sides. And out into a bowl.
- Again 1 tablespoon of oil and paprika in the pan. Fry well again until the pods are firm to the bite. Out of the pan and into the same bowl as the meat.
- Now the same game with the ham. Turn down the heat here, because ham and bacon are cured or smoked. Ham out, off in bowl.
- Finally the bacon, and also into the bowl.
- Loosen the rice cooked the day before with your hands (washed of course).
- In the same pan as before, heat some more oil, add the rice and fry briefly. Move the rice to the edge of the pan. I made a nest.
- Now place the whisked parsley eggs in the middle of the pan and let set while stirring constantly.
- Now all ingredients come back into the pan and another 1 tbsp soy sauce. If that's not enough for you, simply take more.
- Mix everything well, reheat and season to taste.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 10.4gProtein: 8.6gFat: 19.1g
