Influenced by Spanish cous-cous, this recipe is an eurasian fusion. Slightly sweet and nutty, compact with full of flavours this fried rice is absolutely delecious.
Level
Easy
Prep Time:
25 mins
Total Time:
35 mins
Servings:
2
Must have Utensils
A nonstick wok
Fire stove
Ingredients
1/4 cup toasted Pine nuts
1/4 cup Raisin
1/4 cup mint thinly chopped
1 cup Long grain aromatic rice
Light soy sauce( aged)
2 garlic clove finely chopped
salt to taste
2 shallot (spring onion) trimmed and sliced diagonally(julienne)
2 eggs slightly whisked
1 cup of Speck/bacon chopped
1 medium sized carrot peeled and grated
2 table spoon of vegetable oil
Nepalese mustard seed
1/2 cup broad beans
2 Tablespoon Olive oil
Directions
- Add rice and water into pot. Amount of water should be 2 inches above rice. Bring it to boil. Once the water is absorbed to the level of rice, slowly reduce the heat to low and cooke for another 3 minutes. Turn of the heat and let it cool
- Heat the wok in medium heat flame
- Add oil into wok
- Add whisked eggs into pan and gently swirl over base to form an omelette. Transfer to chopping board. Set a side to cool slightly. roll and cut into short strips
- Heat the same wok in high heat flame until it smokes, Add speck , Stir fry 4 minutes until light golden
- Add chopped garlic and stir for 1 minute. Add carrot and stir fry for another 1 minute. Ad spring onion, rice peas and cook for 3 minute.
- Add egg and soy sauce . Stir until heated through. Turn off the heat. Add pine nuts and mint . Toss and serve immediately.
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