John Myers
Contents
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Ingredients
For the flowers:
- 125 g Water
- 1 tbsp Sunflower oil
- 1 tbsp Rice wine vinegar, mild
- 2 g Chicken broth, Kraft bouillon
- 30 g Carrot
- 2 tbsp Sunflower oil
- 2 Eggs, size M
- 1 pinch Salt
- 1 pinch White pepper from the mill
Optional:
- 1 Hot peppers, red, long, mild
Instructions
- Wash the rice, strain and drain well. Bring to the boil with the water, stir well and simmer gently with the lid on for 12 minutes. Remove from heat and let ripen for 30 minutes with the lid on. Cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
- In the meantime, cut an approx. 4 cm long piece of a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Wash the optional red pepper, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
- Heat the sunflower oil in a pan and fry the carrot cubes and the optional pepperoni cubes for 1 minute. Remove from the pan with a slotted spoon.
- Fluff the rice with a spoon and leave to cool without the lid.
- Beat the eggs and whisk with salt and pepper. Fry the scrambled eggs in the pan, add the rice and the cubes, mix everything well and serve warm.
