(view translation)

Rís Ubhfhriochta

Comhábhair

Rís basmati - 200g
Cairéid - 85g
Ola phlandúil - spúnóg thábla amháin
Uibheacha - dhá cheann
Im - 25g
Oinniúin earraigh - dhá cheann
Anlann soighe - spúnóg thábla amháin
Piseanna reoite - 85g
Salann agus piobar

Modh

Nigh an rís agus cócaráil in uisce goirt leis na cairéid í. Cúig nóiméad sula mbíonn sí réidh, cuir isteach na piseanna reoite.
Téigh an ola i bhfriochtán (thart ar 20cm) agus buail na huibheacha go héadrom le beagán salainn.
Doirt na huibheacha isteach sa fhriochtán leis an bhun a chlúdach agus cócaráil iad go dtí go mbíonn siad mar a bheadh uibheagán tanaí ann.
Tiontaigh an t-uibheagán agus cócaráil é go ceann cúpla soicind eile, ansin sleamhnaigh amach as an fhriochtán é agus roll suas i gcruth ispín é.
Leáigh an t-im i wok nó i bhfriochtán mór agus sótáil na hoinniúin earraigh go ceann nóiméad amháin. Cuir forc tríd an rís chun í a líonadh amach, caith isteach sa wok í leis an anlann soighe, rud beag salainn agus piobar dubh, ansin suaithfhrioch í go ceann dhá nóiméad.
Roinn leath den rís idir dhá bhabhla, gearr an t-uibheagán ina phíosaí fada agus croith ar a bharr iad.

(view translation)

Egg Fried Rice

Ingredients

Basmati rice - 200g
Carrot - 85g
Vegetable oil - 1 tbsp
Eggs - 2
Butter - 25g
Spring onions - 2
Soy sauce - 1 tbsp
Frozen peas - 85g
Salt and pepper

Method

Wash the rice and cook in lightly salted water with the carrots. About 5 minutes before it's ready, tip in the frozen peas.
Heat the oil in a frying pan (about 20cm) and lightly beat the eggs with a little salt.
Pour the eggs into the pan to coat the base and cook until almost set as a thin omelette.
Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape.
Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork, tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
Divide half the rice between two bowls, cut the omelette into strips and scatter over the top.

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