Very good option of a hot meal for lunch or dinner. Delicious, fragrant, hearty and fast, well suited for summer.
|Cooking time 20 minutes||Number of servings 2|
Take Fig. I chose the Indica rice bags from TM "Mistral", put into boiling water and cook for 20 minutes until tender.
While cooking the rice, wash and peel vegetables.
Onion cut into cubes, carrot circles, cabbage strips. Also finely chop the spring onion and chilli.
Chinese cabbage take the white part it juicier.
On a hot frying pan, pour 2 tablespoons of vegetable oil, put onion and fry until transparent. Next, put the carrot, chilli and fry for another couple of minutes.
Put cabbage and green onions, fry everything for 2 minutes.
Add soy sauce, salt and sugar, stir, simmer 2 minutes.
In a bowl whisk the eggs with a fork with salt, in a pan pour a spoon of oil and fry the eggs. Ready eggs shred with a fork.
Ready a bag of rice, take out the plug, put the rice to the vegetables.
There also put the "torn" scrambled eggs.
Stir. Disable fire.
The dish is served hot immediately.