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Thursday, 27 August 2009

Ingredients
Leftover cooked rice-2cups
Chopped baby carrots-1/4cup
Chopped beans-1/4cup
Scrambled Eggs-2( optional)
Soy sauce to taste
Sesame oil-2tbsp
Pepper and Salt to taste

Method
Heat oil in a wok over high heat. Add carrots and beans, cook for a min. Add scrambled eggs to the vegetables. Now add the cooked rice and the soy sauce. Fry for another minute and season with salt and pepper. Toss rice to coat with the mixture. Serve Hot with Chilly Gobi or Chicken Manchurian.

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