Description
In Central Asia dozens of different types of pilaf, and the Chinese have dozens of recipes for fried rice, or as it is called, rice Cantonese. This is the simplest recipe, who shared with me a Chinese chef from the diner, "Chinese" near my house. As he put it, cooks it, when the "Fall bite josetsu". The recipe is simple if have ready rice, ready in 10 minutes. Option in "peasant" style: fatty, sharp, satisfying. My husband just loves it, often prepared when there is no time or laziness (and it happens). Not "throw Slippers," if you think it's "wrong" Chinese and he has the wrong recipe for this rice. (Just as said in the cartoon Winnie the Pooh: "This is what is wrong bees And they do wrong honey!")
Ingredients
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Figure
2 pack
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Brisket
100 g
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Sausages
200 g
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Soy sauce
2 Tbsp
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Chili
0.25 tsp
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Ginger
0.5 tsp
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Coriander
0.5 tsp
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Chicken egg
1 piece
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Garlic
1 tooth
Cooking
This dish can be prepared in just 10 minutes, if there is a ready cooked rice. Fig need to take long, so he doesn't fall apart and retains its shape. Rice "amber" bags from "Mistral" is perfect for this dish. Take the rice and prepare it according to the instructions on the package. Fill the bag with rice water, bring to a boil and cook for 20 minutes on low heat. Ready rice in a bag, take out the plug and put to cool on a plate.
Take pancetta (or bacon) cooked smoked or raw-smoked, cut into thin strips and fry (vitalive fat) in the pan.
Take a raw sausage, you can take ham, boiled meat or cuts of meat, cut into pieces. Put to vigarano brisket.
Fry the sausage until it will turn brown, add finely chopped garlic, coriander powder and ginger, the chili flakes, stir.
The egg, stir, pour into the pan, stir.
Add the rice from the bags, pour the soy sauce.
Mix everything together, breaking up clumps of rice, turn off the fire.
The dish is served hot immediately. Bon appetit!
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