It's actually a Chinese rice recipe for rice with vegetables and eggs (with omelet). It is not a pilaf with such interesting Far Eastern habits that you will hesitate to eat. Imagine cooking the rice you know with some vegetables and some omelet pieces. Add finely chopped dill at the service stage, if you like. Let the taste increase, and the rice is full of greenery. The important thing is that the rice is cooked without mixing too much, and it is added to the rice, which almost completely absorbs the juice of the scrambled eggs. In fact, the almost cooked vegetable rice pilaf is set aside and the omelet is cooked separately ... Then the serving ornament and pus. There is no other trick you will understand.
By the way, we asked you for the recipe for Chinese pilaf, and it's your duty to own it. Let those who add their own comments share their flavor secrets with us. Let this solidarity go on like this.
-2 Cups of rice (Jasmine)
-1 Coffee cup peanut
-3 cups boiling water
-2-3 tablespoons of oil
*Will be put in
-2 cups Garnish
-1/2 (half) Tea glass olive oil
-1 cup of canned corn
-1 bunch of dill (finely chopped)
-1 bunch of parsley (finely chopped)
-8-10 Gherkin pickles (chopped)
-3 stalks of spring onion (finely chopped)
-Salt, Black Pepper, Chili Pepper
-3 carrots (grated and roasted with 1 tablespoon of oil)
How to make
For rice salad, we keep the rice in warm water for 20 minutes.
We roast peanuts in 2 spoons of oil, then roast the rice for 3-4 minutes, put 3 cups of boiled water and salt and cook on low heat.
When the pilaf cools, we put all the ingredients and 1/2 cup oil out of carrot.
We cover the mold with stretch film and place the roasted carrot on top, put the rice with the material on top and press it with a spoon.
You can wait for 1 hour in the refrigerator, turn it upside down on the serving plate, if you want, you can put greens in the middle and squeeze lemon according to taste.