Description
Vietnamese pilaf. This is a dish I loved unconditionally! All the usual, as our and very tasty, because there are Asian notes.
Ingredients
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Figure
100 g
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Shrimp
50 g
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Corn
2 Tbsp
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Chicken egg
1 piece
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Vegetable oil
1 Tbsp
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Green onions
1 piece
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Carrots
30 g
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Pepper
30 g
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Curry
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Salt
Cooking
To prepare the products you see in this picture.
Boil shrimp for 1 min. Rinse with cold water and remove shells.
Cook the rice for 20 minutes. I had rice bags. The water in which cooked rice, salt.
Carrots and peppers cut into cubes.
Fry a little in the 1st. L. vegetable oil. Add the corn to warm them up. The cooked rice, add to vegetables. Put the curry powder to taste. Add shrimp and chopped green onions. Mix well.
Beat with a fork egg with salt.
In a large frying pan to make scrambled eggs. Perfect pan wok.
When the omelet has cooled, carefully put it in a deep bowl and fold it into rice with vegetables and shrimp and a bit compacted. The ends of the eggs to wrap in Fig.
On the plate in which we serve our dish to put fresh leaves of lettuce. Gently flip the bowl of rice. Tuck the ends of the eggs down under the rice.
Make an incision on top of the eggs crosswise. Bend the "petals". If desired, serve with soy sauce in a separate bowl.
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