Rice with egg in Chinese

Easy, delicious, fast, simple, from ordinary products! Rice with egg in Chinese is not only a satisfying, but also a balanced dish: it combines carbohydrates, vegetables and proteins. It can be served both independently and as a side dish to meat, fish, chicken.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Rice (Long Grain)

Eggs

Peas

100

Soy sauce

Garlic

Vegetable oil

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 10 g

Fats 18 % 12 g

Carbohydrates 66 % 43 g

298 kcal

GI: 33 / 67 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make rice with egg in Chinese? Prepare the products. For this dish, long-grain varieties of rice are ideal: "Jasmine" or "Basmati". Peas — fresh or frozen. Odorless vegetable oil.
Step 2:
Rinse the selected cereal thoroughly until clear water. Cook it in a saucepan in salted water until tender. Discard the boiled rice in a colander and rinse it thoroughly again under cold running water. This is necessary in order to finally remove the starch residues and stop the process of heat treatment of rice. As a result, the rice will turn out crumbly.
Step 3:
If you have frozen peas, take them out of the freezer in advance so that they have time to defrost a little before cooking.
Step 4:
Peel and finely chop the garlic cloves. It is not necessary to pass them through the press, since garlic will simply burn during further frying.
Step 5:
Wash chicken eggs with soap in warm water. Dry with napkins. Beat the eggs into a separate bowl. Add salt and ground black pepper to taste.
Step 6:
Beat the eggs a little with a fork until light bubbles form.
Step 7:
Heat a frying pan with high sides over high heat. Pour in the entire amount of sunflower oil, heat it. Put the garlic in the pan. Fry it until golden brown.
Step 8:
Pour the egg mixture into the pan and quickly mix the omelet with a cooking spatula so that the eggs are fried in rather large pieces, and not in one piece.
Step 9:
As soon as the egg pieces get a golden crust, send green peas to them. Melt the mixture until the peas soften, while reducing the heat.
Step 10:
As soon as the peas are softened enough, put the boiled rice and soy sauce in the pan. Stir gently so as not to damage the grains, and warm up the dish. Try the rice, add salt and pepper if necessary. Serve hot. Bon appetit!

For rice in Chinese, it is not necessary to boil rice "day to day". To save time, you can easily take rice cooked yesterday. The main condition is that it must be crumbly. Kuban round-grain rice is not suitable here.
Be careful with garlic. Due to the large amount of sugar that it contains, it is easy to overcook.
If you are lucky enough to get fresh peas, add a little hot boiled water when stewing so that the peas have time to cook.

You can supplement rice with other products: frozen mixes, mushrooms, cheese.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.