Recipe Rice

Savoury Rice and Eggs Recipe
By Shirley M. Duran



Preparation time: 20 minutes
Total cooking time: 12 minutes
Serves: 4

Ingredients for savoury rice:

2 tablespoons ghee (see Note) or oil
1 onion, finely chopped
1/2 red capsicum, finely chopped
10 spring onions, thinly sliced
2-3 small red chillies, seeded and finely chopped
2-3 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
125 g (4 oz.) Chinese barbecued pork, finely chopped
6 eggs, lightly beaten
4 cups (740 g/1 1/2lb) cold cooked jasmine rice
1-2 teaspoons seasoning sauce
1/3 cup (20 g/3/4 oz.) chopped coriander
onion flakes, to garnish

Directions for savoury rice:

1. When you want to start cooking savoury rice, keep in mind these guidelines. First heat the wok until it becomes hot, then add the ghee and swirl it around to coat the side. Then stir-fry the onion, the capsicum, the spring onion, the chilli, the garlic and the ginger over medium-high heat for about 2-3 minutes or so, or until the vegetables are cooked but not brown. Then add the barbecued pork and toss to combine.

2. After that, reduce the heat, then pour in the beaten eggs. Season well with salt and pepper. Gently stir the egg mixture until k is creamy and almost set. Then add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.

3. Then sprinkle with the seasoning sauce and stir in the coriander. Serve the savoury rice as quickly as it is done, sprinkled with onion flakes.



Nutritional Value for savoury rice:

Protein 15 g;
Fat 20 g;
Carbohydrate 60 g;
Dietary Fibre 3.5 g;
Cholesterol 295mg;
Energy 2105kJ (500cal)

Note for pork savoury rice:

Ghee is a form of clarified butter. It is the main type of fat used in Indian cooking and is available in most supermarkets.