[09.02.2015]
Lunch for the 16M+ lo: butter and egg fried rice
Recipe:
1/2 cup basmathi rice (cooked and cooled)
2 cloves garlic (minced)
2 kampung eggs (lightly beaten)
3 knob butter (soften)
1.5 cup chopped amaranth
1 tomato (diced)
handful of chopped mint leaves
1/2 cup basmathi rice (cooked and cooled)
2 cloves garlic (minced)
2 kampung eggs (lightly beaten)
3 knob butter (soften)
1.5 cup chopped amaranth
1 tomato (diced)
handful of chopped mint leaves
(1) Heat up butter. Saute garlic.
(2) Add in amaranth, mint leaves and tomato and stir-fry shortly - about 2 minutes.
(3) Scrape ingredients to one side and pour in egg batter. Once it is half-cooked, roughly stir using frying ladle and add in rice.
(4) Stir-fry and mix well. Once done, dish out and serve accordingly.
Made 1 adult serving
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