Oriental Style 50% Unpolished Fried Rice
Classic main dish made of rice sautéed in a pan, typical of oriental cuisine but easily reproducible with local ingredients.
Servings Preparation Time
3persons 45-50minutes
Cooking Time
30minutes
Servings Preparation Time
3persons 45-50minutes
Cooking Time
30minutes
Ingredients
  • 200g De Tacchi 50% Unpolished Vialone Nano Rice
  • 1 Medium-big Carrot
  • 1 Medium-big Zucchini
  • 1 Medium-big Bell Pepper
  • 1/2 White onion
  • 1Small piece Fresh Ginger
  • 3 fresh eggs
  • Soy sauce
  • Seed oil
  • Salt
Instructions
  1. Take a rather large skillet, either non-sticking or normal, or if you have it, a wok. Mix in a bowl the three whole eggs with a whisk until a homogeneous mixture is obtained. Heat a little bit of oil in the pan and then pour in the egg mixture and cook over medium heat.
  2. In the meantime, boil a pot of water for the rice and cut the vegetables into small pieces, preferably in square shape, so they will better mix with the rice. Ginger instead must be minced very finely. Take care not to mix all the vegetables together as they will be tossed in the pan at different times.
  3. When the water is boiling, add the rice and calculate about a dozen minutes for its cooking (it is good to keep it “al dente”, because it will be then sautéed in then pan).
  4. Check the cooking of the eggs, and if they’re already sufficiently cooked, turn them and cook for a few more minutes. When the omelette is intense yellow on both sides, it’s possible to remove it from the pan and place it on a cutting board, and then cut it into small pieces and leave it aside.
  5. If it is ready, remove it from heat, drain it and leave it aside.
  6. In the same pan of the eggs put a little oil (in case there are some egg traces sticked to the bottom of the pan you can make them evaporate by adding a little bit of water). Fry the ginger in the oil for a few minutes, then add the carrot. If necessary add a little water to encourage the cooking. When the carrot starts to become soft, add the rest of the vegetables and the onion, cooking over medium heat. Salt lightly and add small quantities of water or oil if they become too dry, being careful to mix them often and keep them consistent enough.
  7. When the vegetables are almost ready, add the rice and the sliced omelette, mixing well and adding 2 or 3 tablespoons of soy sauce. It is advisable not to use too much of it as it could cover the taste of the ingredients; it is always possible to add more later on individual dishes.
  8. Serve, possibly in bowls.
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