I love this recipe, cook it not once, not twice, always turns out hearty, tasty and very useful. Now I tried to cook in a slow cooker and, you know, everything turned out fine!
|Cooking time 30 minutes||Number of servings 2|
For this dish I took a mixture of wild and Golden rice, will also be very good and relevant here is basmati rice.
I poured the rice into the slow cooker, add the right amount of water and include a programme of Rice-Crisp rice for 15-20 minutes.
After the set time, the slow cooker beeps, the rice is ready, and I have no doubt that it will be perfect and will not burn.
Now you need to parboil frozen beans and peas, leave to stand for the time aside, multicookings to include in the mode of Roasting and pouring a spoonful of oil.
Onions and carrots cut into strips and quickly fry with the spices for about 5 minutes.
Add fish sauce to taste. Put everything in a separate bowl special spatula and the bowl of the slow cooker quickly in one motion wipe with a paper petulence (and can and does not do).
Again add the tablespoon of oil and while it heats, grate the ginger and chop the garlic.
Eggs, mix with soy sauce.
Quickly fry the garlic, ginger and eggs, stirring constantly with a spatula.
And now to the eggs, add the beans and peas.
Add the onions with carrots and rice. Stir and fry all together. You can add salt to taste, more fish sauce, spices to your taste.
Meanwhile, slice tofu cubes. Tofu is unique in a certain product, it is called "meat without bones" is a rich source of easily digestible protein. Has no smell, no taste, so like a sponge, absorbing flavors and odors of other products.
Put the finished rice on a dish and top to gently press the tofu.
Pan-Asian rice is ready!