AuthorLilyDifficultyIntermediateCook the rice in a rice cooker and remove it when almost fully cooked.
Allow cooling completely.
Beat eggs with a fork, add salt and pepper.
Place the oil in a large wok or a frying pan and place on high heat and add the mixed eggs and scrambled it until firm.
Remove the scrambled eggs from the work.
To the empty wok if there is no oil left, add oil and add the meat/shrimp/seafood.
Then add onions, and pineapple and fry them a little until light brown.
Then add carrots, and leeks and stir fry for approximately 2 minutes or less.
Add remaining oil to the wok and heat over high heat until it is very hot.
Add the scrambled eggs and then the cold rice to the wok and stir to coat every grain.
Serve hot.
Ingredients
Directions
Cook the rice in a rice cooker and remove it when almost fully cooked.
Allow cooling completely.
Beat eggs with a fork, add salt and pepper.
Place the oil in a large wok or a frying pan and place on high heat and add the mixed eggs and scrambled it until firm.
Remove the scrambled eggs from the work.
To the empty wok if there is no oil left, add oil and add the meat/shrimp/seafood.
Then add onions, and pineapple and fry them a little until light brown.
Then add carrots, and leeks and stir fry for approximately 2 minutes or less.
Add remaining oil to the wok and heat over high heat until it is very hot.
Add the scrambled eggs and then the cold rice to the wok and stir to coat every grain.
Serve hot.