Riz sauté à l’ail et aux œufs (en 30 minutes)

Ingrédients

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 cups of cooked/leftover rice
• 4 tablespoons of oil
• 6 cloves of garlic cut into fine slivers.
• 3 spring onions finely sliced
• 2 eggs(add one more if necessary)
• Salt to season

Préparation

1. 1

   Place a large frying pan/wok over a low-medium fire and pour in the oil.

2. 2

   Let the oil warm for a few seconds and then add the garlic slivers, move them around with a spoon and let them turn slightly golden(remember they will continue to brown as you add other ingredients) and release the garlic aroma.

3. 3

   As you do this make sure the garlic doesn’t burn.

4. 4

   Add the spring onions to the pan and cook for 2 minutes over low-medium heat until they wilt.

5. 5

   Move the spring onions aside and Crack two(or three)eggs into the pan.

6. 6

   Gently fold the egg and scramble over low-medium heat. Season with salt.

7. 7

   Make sure at this point the eggs are not cooked until they are firm, you want it to be still soft and slightly runny.

8. 8

   As the eggs begin to turn slightly firm, move it to the side of the pan and add the pre-cooked rice.

9. 9

   While you break down the rice, combine the egg and garlic mixture with the rice.

10. 10

    Check for seasoning and adjust while the rice is mixed with the garlic and egg scramble.

11. 11

    Serve warm with your favourite curries.