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  • 1 kilogram Long Grain Rice (pre-soaked for 20 minutes)
  • 4 Eggs (whipped)
  • 1 cup Spring Onion Leaves (finely chopped)
  • 2 tbsp. of Garlic Water
  • 3 Carrots (Gaajar) (finely chopped)
  • 2 tbsp. Soy Sauce
  • 2 tbsp. Vinegar
  • tsp. Black Pepper (Pisi Kaali Mirch) (grounded)
  • tsp. Ajinomoto (Chinese Salt)
  • 1-inch piece of Cinnamon (Dal Cheeni) (roasted and powdered)
  • Salt (to taste)
  • 1 cup Cooking Oil

  1. Heat cooking oil in a large pan. Add garlic water and immediately pour in the whipped eggs and stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, soy sauce, and vinegar; stir for 2 minutes.
  2. Drain all water from rice and add rice to the vegetables and carefully stir for 3-4 minutes or until rice beings to change color. Add 4 measured cups of water and and powdered cinnamon to rice and mix. Cover rice with a tight fitting lid. Lower heat and let rice cook for 15-20 minutes or until the water has completely absorbed and rice grains are completely seperate.
  3. Gently fork rice by gradually working down to the bottom. Turn off heat and serve.

Degree of Difficulty: Medium
Recipe Category: Main Course Rice and Egg
Recipe Ethnic Group: Chinese
Recipe Courtesy of Dalda
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