Description
The first thing that comes to mind when we take up the rice and think to cook for dinner is risotto. There are many great versions of this beloved dish. But today we will try to cook rice Vietnamese recipe.
Ingredients
-
Figure
300 g
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Corn
0.5 can
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Shrimp
250 g
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Chicken egg
3 piece
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Vegetable oil
3 Tbsp
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Green onions
3 piece
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Carrots
1 piece
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Red sweet pepper
0.5 piece
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Green bell pepper
0.5 piece
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Curry
1 tsp
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Salt
1 to taste
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Soy sauce
1 to taste
Cooking
Pour shrimps in hot salted water for a few minutes.
Rice cover with water and cook until tender according to instructions.
Drain and cool the rice.
Eggs add salt and beat with a mixer.
Lubricate Skovoroda oil and bake alternately 3 scrambled eggs. The pan is better to take a special baking pancakes.
Wait until they cool down.
Wash the onion. Peel the peppers and carrots.
Chop the pepper and carrot cubes, and then into small cubes.
In butter saute carrots and peppers until soft for 5 minutes.
Vegetables to shift in a bowl, add green onions and canned corn.
Clean shrimp.
In a pan put the rice, add the curry, heat for 1 minute.
Add the vegetables with shrimp to the rice, stir, heat for another 3 minutes.
In a bowl put the eggs.
On the omelet put the vegetables with rice, Pat.
Flip the bowl with the contents on a plate. Minor recommendations regarding the extraction of the finished food from the bowl : When you flip a dish, you need to find a plate slightly smaller diameter than the bowl so you can squeeze the contents tightly and flip. Even better a bowl of pre-lay cling film to the edges of the film hanging down from the bowl. Put it on the omelet and then all the rest in order. In the same press plate and pulling the edges of the film. I hope my tip will help You cope with this task.
Cut into the omelet on top crosswise, fold the petals. Serve with sauce in a separate bowl.
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