This is one of those recipes to use when you have rice boiled advanced tearful lies in the refrigerator and just waiting to to be thrown (but it is a pity, never throw anything away!) or used. So the other night, seeing that bowl of basmati lying in the fridge the day before when I decided to cibarmi only white rice, I decided to turn it this way:
serves 4 :
300gr boiled al dente basmati rice or other
2 eggs 200g fresh shrimp peeled
cap, cut into strips as needed
julienne carrots taste
little chopped onion the veil
2 tablespoons soy sauce
a handful of soy germigli
oil sunflower
salt
It goes like this:
blow up in a small saucepan, over high heat, the hood with carrots, onion sprouts and soy giving it a quick-cooking as cooking in the wok, add salt to the end.
In another pan cook in a little oil, the shrimp for about 5 minutes and end with the soy sauce flavor.
In another pan, this time a large, heat a little oil, add the rice, vegetables and shrimp and cook, over high heat for several minutes, then add the beaten eggs and elongated with 2 tablespoons of water, continue cooking until the eggs are coagulated and the rice will be very grainy.
Serve and enjoy!! ^ _ ^
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