MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salome's Stir-Fried Rice w/Egg & Spring Onions
Categories: Rice, Vegetables
Yield: 2 Servings

4 oz White basmati rice
1 lg Egg; beaten
1 Spring onion; split
- lengthways, fine chopped
1/2 Level teaspoon salt
2 ts Groundnut oil
1/2 Onion; peeled, fine chopped
2 ts Japanese soy sauce

EQUIPMENT: You will also need a frying pan with a 10
inch (25.5 cm) base and a tight-fitting lid or a wok
with a lid.

First, warm the frying pan over a medium heat, next, add
the rice, then add 8 fl oz (225 ml) boiling water along
with the salt, stir once only, then cover with a lid.

Turn the heat to its lowest setting and let the rice
cook gently for exactly 15 minutes. Don't remove the lid
and don't stir the rice during cooking, because this is
what will break the grains and release their starch,
which makes the rice sticky. After 15 minutes, tilt the
pan to check that no liquid is left; if there is, pop it
back on the heat for another minute. When there is no
water left in the pan, take it off the heat, remove the
lid and cover with a clean tea cloth for 5-10 minutes,
then transfer the rice to a dish and fluff it lightly
with a fork and allow it to become completely cold.

When you are ready to stir-fry, heat half the oil in the
frying pan and when it's really hot, quickly fry the
onions for 3 minutes, moving them around in the pan
until they are tinged brown.Now add the remaining oil to
the pan and, when it's smoking hot, add the rice and
stir-fry this time for about 30 seconds. Now spread the
ingredients out in the pan and pour in the beaten egg.
It won't look very good now, but keep on stir-frying,
turning the mixture over, and the egg will soon cook
into little shreds that mingle with the other
ingredients.

Finally, add the spring onion and soy sauce, give it one
more good stir and serve with Chinese Stir-fried Chicken
with Shiitake Mushrooms and Purple Sprouting Broccoli.

By: Salome Gautier

RECIPE FROM: http://allrecipes.com

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