Chinese rice with vegetables and eggs

I have this favorite Chinese restaurant serving rice with vegetables and eggs. I once asked the cook for the recipe but he wouldn’t let the secret out. It was such a delicious dish that I was even entertaining the idea of moving house next to the restaurant and spying on the cook until I revealed the mystery of Chinese rice. Don’t ask how I laid my hands on the recipe, but it was definitely worth the effort to bring it to you.

Here are the necessary products:

  • 4 eggs
  • 14-15 oz (400 g) rice
  • 2-3 onion
  • oil
  • 3-4 oz (100 g) carrots
  • 3-4 oz (100 g) corn
  • 3-4 oz (100 g) peas
  • 8-10 oz (200 g) celery
  • 1 fresh cucumber or 15 oz (400 g) pickled cucumbers – depending on the season and taste
  • Chinese salt
  • soy sauce

Boil the rice and strain it carefully. Chop the carrots, and cucumbers into tiny pieces, slice the onions into ¼” wide rings, add the corn and peas and fry all these vegetables in hot oil for a couple of minutes while stirring energetically. A good sign of little frying is that when you take the vegetables out of the pan, they don’t look like an outrageous post-modern painting and their origin can still be traced back.

Stir the eggs, chop the celery in and add them to the vegetables. Don’t fry this mixture for too long – the common Chinese method of cooking is frying, but they prepare dishes in hot oil and for a little time. Place the strained rice into a big china plate and pour the vegetables in directly from the hot stovetop. Season with a dash of soy sauce and serve while still warm.

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